SEARCH

Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'

Ise lobster and abalone denpo-yaki, ginkgo nut, amber glaze, wasabi

This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'denpō-yaki.'

Steamed tamaji custard

A versatile dish devised by the third-generation owner.

Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean

This time, on the 'clear-soup course,' I learned from chef Igawa (Nihonbashi's 'Nihon Ryōri Kafū'). This time I take up 'usu-kuzu-jitate.'

Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

Sweet shrimp and scallop with egg-yolk vinegar sauce

The cashew nuts are deep-fried in cold oil in a pan for about 25 minutes. This significantly increa…

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 min

Chirimen-style pike conger with seared tofu, kosode-cut winter melon, hama-bofu, and ume-kosen

The hamo clear-soup course is one standard piece of work always served once early summer arrives. Most people probably pair hamo with plum, but I…

Fish Sōmen

From the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling course served partway through the meal. Fish sōmen…

• Serves 4 · ¥0

• Cook time 1 hr

Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Bamboo Shoot Manju

This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representative ingredient of spring. So that you can fully…

• Serves 1 · ¥300

• Cook time 20 min

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Deep-fried and simmered monkfish

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥250

• Cook time 40 min

Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

• Serves 2 · ¥450

• Cook time 50 min

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…

Shirokane Pork and Apple, Steamed

Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

• Serves 1 · ¥330

• Cook time 30 min