Read the article: Sweetfish takikomi gohan
Okunitama Shrine Wedding Hall
Sweetfish takikomi gohan
This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…
ume (Japanese apricot)
Okunitama Shrine Wedding Hall
This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…
Ikenohata and Yushima fan
This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…
¥1,000
Cook time 1 hr
Ginza Fukuju (Michelin two stars, Japan 2026)
Katsuhiro Onodera
This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…
Serves 1 · ¥2,290
Cook time 1 days
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
This is a fried dish, from the themes of a heat-relief dish for summer and the technique of cold cuisine. For the hamo (pike conger eel) cracker, I…
Serves 1 · ¥330
Cook time 30 min
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
Ise-sada Main Store
I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…
Serves 4 · ¥4,000
Cook time 4 days
A dish born from creative work with bamboo shoot. I developed it with the image of new shoots emerging and growing after the snow has melted. This is…
Serves 1 · ¥950
Cook time 2 hr
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
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