SEARCH

Hoshiko Tofu

Appetizer. Hoshiko tofu (dried sea-cucumber ovary): grill the hoshiko, soak in equal parts sake and water, then blend with egg yolk and potato…

Steamed Winter Melon, Noppei-Style

This is the nimono, a simmered dish. The noppei-style steamed winter melon is cooked almost entirely in a steamer: I blanch it there, simmer it in…

Mallet-shaped roll

This is the vinegared dish, kinuta-maki. As mentioned earlier with the five-color theme, here it is rolled with seven colors instead.

Breaded Conger Eel

Spiny Lobster Grilled in Two Layers: Lobster Meat and Pea Shinjo

This is the grilled hassun course. For the kneaded mountain-yam confection, the instructions call for 140 cc of lukewarm water, but 110 to 120 cc…

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Baby octopus quick-simmered, mountain asparagus

This is the season when peach gives way to cherry blossoms, and one senses the fresh start of new life reflected in new graduates and school entrance…

Red-and-white vinegared salad

This is a dish served near the meal's close. The Japanese whiting is cured with kelp, the suizenji-nori (a rare freshwater algae) is rehydrated and…

Small sea bream grilled, shaped like a departing treasure ship

This is the grilled course, styled to resemble a takarabune (treasure ship). The small sea bream flesh is combined with scallop shinjo, with a little…

Rolled Prawn in Lemon Jelly, Wakasagi Pickled in Pomegranate Vinegar

This is the vinegared course. For the rolled prawn in lemon jelly, small kuruma prawns are skewered straight with a bamboo pick to keep them from…

Hand-picked crab; squid sōmen topped with hand-picked crab

These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…

Glutinous millet kuzu tofu, salmon pickled in shio-koji

This is a clear-soup course. This is a kasujiru, simmered gently until even the bones dissolve, finished rich and thick. Marinating the fish in…

Osaka-style mackerel and daikon soup

For the soup course's semba-jiru, the mackerel is filleted, and a stock is taken beforehand from the bones and trimmings. The fillet, salted heavily…

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Simmered small taro, grilled Fushimi peppers and baby dried sardines lightly simmered

This is the chilled course. For the grilled Fushimi peppers and baby dried sardines (jako) simmered dish, since it's served chilled this time, the…

Kuzu-dusted okoze, okra tofu

This is the clear soup course. Alongside hamo, okoze is another delicious summer fish. Its broth is very good, and I think it also works well made as…

Charcoal-Grilled Eel Nigiri

A signature menu item conceived based on the chef's hometown.

Pike conger and shiro-uri kaminari-boshi, mizore-ae dressing

This is the vinegared course. For the hamo (pike conger) and shiro-uri kaminari-boshi with mizore-ae dressing, I rinse the hamo in water, remove the…

Uni Sushi

Refreshing with the aroma of yuzu Sea urchin (uni) tastes sweeter when it has a little heat put into it, so warm sushi rice is prepared. Be careful…

Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Crab shinjo

This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…

Medicinal seafood shabu-shabu in white broth

This is the nabemono (hot pot course), the main dish this time. I am currently studying yakuzen, medicinal cuisine. Two books I recommend, which…

Duck meatballs

This is the soup course. For the duck tsumire, we process the aigamo duck meat and raw fish paste together in a food processor, shape it into balls…

Whale skin in white miso

This is the soup course. For the whale skin in white miso, I trim away the black outer skin of the whale skin and the part inside that tends to…