Lotus root
Iwaki City, Hotel Midori Iwaki Ueda Shikisai Shokumidori
All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…
¥345
Cook time 30 min
Wakakomakai KKR Hotel Tokyo
We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…
¥350
Cook time 3 hr
From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…
Serves 1 · ¥1,200
Cook time 30 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…
Serves 1 · ¥1,200
Cook time 4 hr
A dish born from creative work with bamboo shoot. I developed it with the image of new shoots emerging and growing after the snow has melted. This is…
Serves 1 · ¥950
Cook time 2 hr
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