SEARCH

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Shrimp in a light, misty-textured broth

This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

An arrangement of the Aomori local dishes Ke-no-shiru, inari sushi, and perilla-seed mochi

This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…

• Serves 1 · ¥820

• Cook time 2 hr

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Deep-fried red rice, kowameshi-style

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Cod Milt Daifuku Mochi

This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

• Serves 5 · ¥1,000

• Cook time 2 hr

Red Wine-Braised Eel in Aspic

At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…

• Serves 1 · ¥4,500

• Cook time 1 hr

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Young Bluefin Tuna Hand-Roll Sushi

Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…

• Serves 1 · ¥300

• Cook time 10 min

Matsuyama Sea Bream Chimaki

This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…

• Serves 3 · ¥2,240

• Cook time 5 hr

Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,040

• Cook time 40 min

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr

Ohira

This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…

• ¥60

• Cook time 40 min