SEARCH

Abalone shinjo

This is the simmered soup bowl course. The dried sea cucumber ovary isn’t fully dried — it’s more of a half-dried, still somewhat raw state. At the…

• Serves 1 · ¥3,000

• Cook time 1 hr

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min

Pike conger karaage

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥700

• Cook time 5 min

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 hr

Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Pike conger simmered with egg yolk

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 5 min

Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried

This is the clear-soup course. For the pike conger wrapped around matsutake, golden deep-fried, I score the conger's fine bones, cut it into pieces…

• ¥600

• Cook time 30 min

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Awaji Numashima Pike Conger, ‘Skin-Beauty’ Hot Pot

A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…

• Serves 1 · ¥875

• Cook time 1 hr

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Hamo, Eggplant and White Melon

This is the appetizer course. The hamo (pike conger eel) is filleted, its fine bones scored, salted, left to rest a while, and boiled. It is then set…

Pike conger eel, lightly seared

This is the soup course. For the seared hamo, I bone-score it and cure it in kombu before searing, which removes its fishy odor and draws out its…

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Oil-grilled pike conger, salt-grilled striped jack

For the grilled course, the salt-grilled shima-aji, we serve the collar of the shima-aji salt-grilled. Then there's the hamo. By September, if we…

• Serves 1 · ¥1,160

• Cook time 20 min

New burdock root pureed soup

For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…