SEARCH

Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Clear seafood broth

This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature the clear seafood broth.

Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

• Serves 1 · ¥1,200

• Cook time 30 min

Autumn sea bream head, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Soba shinjo, quail dumplings, late-season matsutake

This is the soup course. The soba shinjo uses soba, mochi flour, and Japanese mountain yam, so it uses every part that makes up the character for…

• Serves 4 · ¥200

• Cook time 30 min

Zuwai crab and seared matsutake layered, raw salmon roe skein, grated yuzu

Tags & categories related to this post : October, November, striking, elegant, snow crab, matsutake, salmon roe skein (sujiko), yuzu, kaiseki…

Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

Blue Swimmer Crab Autumn-Color Tamaji-Mushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥850

• Cook time 1 hr

Teapot-steamed soup of peak season and first harvest, kuzu-dusted Ise lobster, abalone, matsutake, spinach, julienned yuzu

This is a dish where you can enjoy together the deliciousness of Ise ebi lobster and abalone, whose umami increases as the cold season approaches…

• Serves 1 · ¥8,000

• Cook time 30 min

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Butterfish Saikyo-Yaki, Scallop in Sake-Lees and Shuto Marinade, Kuruma Shrimp

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of smoke. For the…

• Serves 1 · ¥1,200

• Cook time 2 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Guji and Matsutake Clear-Soup Course, Sous-Vide

This is a proposal for matsutake cuisine with a new sense of value. I myself have long experience studying Kyoto cuisine, and I like the philosophy…

• Serves 1 · ¥800

• Cook time 10 min

Blanched pike conger, fried in batter, matsutake, fig, shuto cheese

The shuto cheese served alongside the fried dish is made by adding sake to bonito shuto to draw out a stock, straining it, then adding egg yolk and…

Pike conger and lotus root, steamed, chrysanthemum, matsutake

When wrapping the lotus root in hamo, brush on kuzu starch firmly with a pastry brush, but take care — depending on how the fine bone-cutting is…

Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi

At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the guest, offering a comprehensive dining experience…

• ¥8,000

• Cook time 30 min

Matsutake rice wrapped in magnolia leaf, pickles

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the classic autumn takikomi rice. I thought that many people in their…

• Serves 1 · ¥2,000

• Cook time 2 hr

Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

For Misaki-gazami Kachin-age, since the crab's umami grows weaker in its nagori period — the last-of-the-season stretch — I thought it would work…

• Serves 1 · ¥280

• Cook time 1 hr