Summer
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…
Serves 1 · ¥870
Cook time 50 min
This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…
Serves 1 · ¥420
Cook time 1 hr
The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…
Serves 2 · ¥500
Cook time 30 min
This is a grilled course (yakimono) built around the theme "sauces chosen by color," or ways of expressing color. It's roasted Kyoto duck with cassis…
Serves 2 · ¥1,200
Cook time 30 min
Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…
Serves 2 · ¥800
Cook time 30 min
This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…
Serves 1 · ¥1,200
Cook time 4 hr
This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…
Serves 1 · ¥450
Cook time 2 hr
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
From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…
Serves 1 · ¥850
Cook time 45 min
This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…
Serves 1 · ¥900
Cook time 1 hr
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…
Serves 1 · ¥550
Cook time 40 min
A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…
Serves 2 · ¥550
Cook time 30 min
Ise-sada Main Store
Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…
Serves 4 · ¥800
Cook time 3 hr
Ise-sada Main Store
From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…
Serves 1 · ¥600
Cook time 3 hr
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Serves 1 · ¥500
Cook time 30 min
Odawara SAKANA CUISINE RYŌ
The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…
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