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Dried cod, fukume-ni

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

• Serves 1 · ¥284.6

• Cook time 5 hr

White Miso Broth

The soup uses ebi-imo, a shrimp-shaped taro, carved into crane and tortoise-shell shapes -- what is called tsuru-kikko-imo. The prepared hot mustard…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Simmered Assortment

This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…

• ¥570

• Cook time 30 min

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr