SEARCH

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Small Sea Bream Wrapped in Okara and Deep-Fried

Thin kuzu-starch broth style

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Dried taro-stem shinoda roll, pearl onion

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Yamagata chopped summer vegetable relish

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Amigasa yuzu

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish

Cherry-scented grilled tilefish

Sakura-chaya was founded in Showa 8 (1933) and is the third-oldest established ryotei (traditional Japanese restaurant) in Mukojima, a district lined…

Small bowl: snow peas and new burdock, tofu-dressed

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Plump deep-fried shiitake

The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…

Halfbeak okara-pressed sushi

For the sayori kirazu sushi, we blanch the okara — also called kirazu — briefly in hot water and squeeze it dry, season it the same way as sushi…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Bamboo Shoot and Warabi in Tochu-cha Miso Dressing

For the bamboo shoot and bracken fern in tochu-cha (Eucommia tea) miso dressing, I simmer the bamboo shoot and bracken fern in a light seasoning…

Asparagus two-color terrine

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…