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Cool breeze salad

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…

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

Tags & categories related to this post : October, November, August, September, light and refreshing, crisp and refreshing, simple, fruity, recipes…

• Serves 1 · ¥120

• Cook time 5 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 min

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Five-color namasu

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min