Read the article: Butterfish Tagoto-Yaki
Butterfish Tagoto-Yaki
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
Mushrooms
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…
Ginza Kasuga
Takao Shimada
Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…
Ginza Kasuga
Takao Shimada
This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…
The grilled course is tilefish grilled with mushrooms. The tilefish is filleted into three pieces, salted, lightly air-dried, and then finished…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
The makomo-take used in the deep-fried course has no strong flavor of its own — its taste sits somewhere between asparagus and bamboo shoot — so it…
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