SEARCH

Honmasu Trout Wrapped and Simmered in Spring Cabbage

This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…

Anglerfish, tomozu sauce

This is the vinegared course: anglerfish with roasted-miso sauce. I learned how to make the roasted miso from my uncle — spread miso over a mortar…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Icefish simmered to a crimson-plum hue

This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…

Ainan-cho longtooth grouper, kelp-steamed

This is the steamed course. For Ainan Town kue kelp-steamed, we rinse the kue, cut it into pieces of about 40g, lightly salt it, sprinkle it with…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…

Ainame Teika-ni

Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Sweetfish ochazuke, water pepper leaf tempura

Corn Surinagashi, Paprika Surinagashi, Celery Surinagashi

For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Cod milt, nanban-style deep-fried

Yellowtail belly, saikyo-miso pickle

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

Pufferfish and sweet shrimp roll

Yuzu-Scented Grilled Sea Bream

For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…

Seasonal Offshore Fish

Small Sea Bream, Nankan-Style

The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…