SEARCH

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

Ezo Deer Tsukune, Cabbage-Wrapped

Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…

• ¥606

• Cook time 30 min

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Mallard grilled with fresh greens, stuffed burdock root, splendid alfonsino and sea urchin grilled rapeseed-style

Grilled dishes. For the mallard new-greenery grill, the duck is steamed at 65°C for about 15 minutes, the fat is trimmed, it is pierced all over with…

• Serves 20 · ¥2,060

• Cook time 20 min

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

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

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

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Horse Mackerel Tsumire Soup

This is the soup course. The horse mackerel tsumire soup uses local horse mackerel caught at Hayakawa Fishing Port in Odawara. We normally use ginger…

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder

I used a fragrant oil made from fresh sansho berries and rice bran oil, and finished the dish through low-temperature cooking for a plump, moist…

Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

I designed this as a repeat-visit dish aimed at guests in their 20s and 30s. The reason it resonates with that generation is the value proposition of…

• ¥1,140

• Cook time 40 min

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min