SEARCH

Eel Hot Pot

Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…

Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Seared mackerel with soybean pulp

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Pickles, ginkgo rice course, closing soup

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Kabocha dumplings

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Cauliflower jelly in the moon-in-every-rice-paddy style

Deep-fried pine mushroom with yuzu fragrance

Mitarashi Tofu

For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…

Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

Green Pea Tofu

The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…

Pollock Roe and Daikon Spiral Roll in a Thin Egg Wrapper

Western Salmon Mousse

The salmon sheet wrapping the appetizer's Western-salmon mousse is a store-bought product; since it's made from raw salmon and has little flavor on…

Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam

For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…

Chrysanthemum Salad

The Shinshu salmon used in the chrysanthemum salad is a hybrid with no distinct male or female, crossed between kokanee (beni-masu) and brown trout…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Flounder with Okara Dressing

For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…

Sweet Potato, Country-Style Simmer

Horse mackerel and lotus root wickerwork roll

For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…

Mantis shrimp wrapped in fried tofu pouch, eggplant fried and simmered, apios diced and nori-wrapped, kabocha squash, female flathead simmered in egg yolk

The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…