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Kombu-Cured Sweet Shrimp

This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…

• Serves 1 · ¥1,418

• Cook time 2 hr

Chilled Grilled-Corn Chawanmushi

While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…

• Serves 1 · ¥1,067

• Cook time 1 hr

Eel and Cucumber, Hakata-Style Pressed

From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…

• Serves 1 · ¥419

• Cook time 40 min

Pike Conger and Summer Vegetables

Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…

• Serves 4 · ¥800

• Cook time 30 min

Beltfish and Snap Peas, Grilled and Steeped in Dashi

By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…

• Serves 4 · ¥1,200

• Cook time 20 min

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

• Serves 1 · ¥87

• Cook time 2 hr

Abalone Somen

From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…

• Serves 1 · ¥358

• Cook time 1 hr

Herring and Eggplant

In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…

• Serves 1 · ¥328

• Cook time 30 min

Soba Sushi

This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…

• Serves 1 · ¥800

• Cook time 30 min

Chilled Abalone Yōrō-Mushi

From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…

• Serves 1 · ¥2,000

• Cook time 30 min

Hamo Cracker

This is a fried dish, from the themes of a heat-relief dish for summer and the technique of cold cuisine. For the hamo (pike conger eel) cracker, I…

• Serves 1 · ¥330

• Cook time 30 min

Saimaki Prawn Five-Color Roll

This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…

• Serves 1 · ¥200

• Cook time 30 min

Ayu Vinegared Dish (Mikadoya)

This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…

• Serves 1 · ¥800

• Cook time 1 hr

Ayu Bitter Uruka (Mikadoya)

It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…

• Serves 10 · ¥800

Salt-Grilled Ayu (Mikadoya)

Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…

• Serves 5 · ¥5,000

• Cook time 30 min

Ayu Segoshi (Mikadoya)

A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…

• Serves 1 · ¥1,200

• Cook time 10 min

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods—kuzu, this time. These days, there are almost no people…

• Serves 16 · ¥500

• Cook time 8 min

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Ayu Nanban Porridge (Mikadoya)

Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…

• Serves 10 · ¥8,000

• Cook time 1 hr

Ayu and Winter Melon (Mikadoya)

Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…

• Serves 12 · ¥10,000

• Cook time 1 hr

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr