SEARCH

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Toji-Style Yuba-Wrapped Deep-Fried Eel

This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…

• Serves 1 · ¥1,500

• Cook time 40 min

Eel and Avocado, Checkerboard-Fried

Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…

• Serves 1 · ¥450

• Cook time 15 min

Clam and New Lily Bulb Cold Soup

This is a proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…

• Serves 1 · ¥220

• Cook time 50 min

Icefish Rolled in Yuba, Icefish Raft

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the icefish (shirauo) rolled in yuba, I…

• Serves 1 · ¥400

• Cook time 30 min

Bamboo Shoot Puree and Plum Vinegar-Dressed Bamboo Shoot, Mugwort Tofu

A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…

• Serves 1 · ¥320

• Cook time 2 hr