Tilefish
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is a simmered dish. For the yuba-wrapped tilefish, I use snow crab as the core, wrapped together with tilefish and hand-pulled tofu skin…
¥700
Cook time 1 hr
A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…
¥200
Cook time 1 hr
The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…
Serves 30 · ¥375
Cook time 30 min
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…
Serves 1 · ¥950
Cook time 45 min
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
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