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Deep-fried Japanese flying squid with dried shiso powder

Kabocha Squash Sesame Tofu

Thigh Meat with Pickled Plum Dressing

Thigh Meat with Pickled Plum Dressing — sanbaizu, a three-part sweetened vinegar dressing Vinegar: 200cc Bonito dashi: 100cc Sugar: 50g Higashimaru…

Chicken Breast in Sesame Vinegar Dressing

Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

Fresh Jellyfish Set in Jelly

Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…

Smoked Pacific saury

Herring Kombu Roll and Conger Eel Kombu Roll

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting…

Ripple-Grilled Willowy Flounder

Halfbeak roe toss, squid chrysanthemum roll

Full-moon steamed fish cake

Hand-torn buckwheat dumplings in a thick, starch-thickened broth

Sea bream, bamboo-leaf cured

Dried taro-stem shinoda roll, pearl onion

Inca no Mezame potatoes, grilled rice ball

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Scallop mold in a yuzu shell

Snow-viewing dried persimmon

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Chestnut and lily-bulb kinton studded with sweetened beans

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Plum Jelly

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Stir-Simmered Dried Nerima Daikon

The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…

Kanamachi turnip

The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Thin-Sliced Turnip with Sesame Vinegar Dressing

This time it's a vinegared dish, but at our restaurant we don't force one into every menu — we serve it within the appetizer, or bring it out for…