This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…
This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…
For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…
The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…
This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…
For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…
For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…
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