Onion
These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…
Serves 1 · ¥5,000
Cook time 1 hr
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
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
Kagurazaka Shozantei
I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…
Serves 1 · ¥480
Cook time 1 hr
This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…
Serves 1 · ¥420
Cook time 1 hr
Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…
Serves 2 · ¥800
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
From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…
Serves 1 · ¥850
Cook time 45 min
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…
Serves 1 · ¥450
Cook time 45 min
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