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Sawara with Shuto Sauce, Monkfish with Its Own Liver, Shellfish Terrine, Seared Autumn Mackerel Sushi, Beef and Asparagus Rolls, Duck Yuba Rolls, Thick Rolled Omelette, Okra Tofu, Matsutake and Chrysanthemum Vinegar Marinade, Persimmon Shira-ae, Purple Sweet Potato Chakin

This is the seasonal course, the sashimi course. For the sawara with shuto (fermented, salted fish innards) sauce, the shuto is simmered down in sake…

Dried daikon spiral roll, sea bream shinjo and minced shrimp terrine, herring kelp roll, tender-simmered beef, tube-cut burdock and accordion-cut kabocha

We prepared two simmered dishes. For the dried daikon Naruto-maki, we first peel the daikon into a continuous thin sheet, parboil it once to remove…

Eel and Agedashi Tofu

It's important to time the eel's grilling to finish together with the tofu's frying, so guests can enjoy the exquisite tenderness of both the tofu…

• Serves 4 · ¥2,000

• Cook time 25 min

Crab fish-paste dumpling (baby mustard greens, yuzu)

When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with crab meat, so that the crab's natural flavor…

• Serves 1 · ¥3,800

• Cook time 1 hr

Baked Pear Clafoutis

Hearing "pear" tends to bring to mind something like a compote, so this time I created a clafoutis instead. The key point is adding the batter little…

• Serves 1 · ¥87

• Cook time 40 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…

Ezo Deer Cutlet

Ezo deer cutlet is a dish that lets you serve venison — meat that's difficult to cook properly — deliciously and without failure. I cleanly remove…

• ¥515

• Cook time 15 min

Cod and turnip

This is an early-season appetizer of cod and turnip. I designed this dish for the guests in their forties to seventies who make up most of our…

• Serves 1 · ¥200

• Cook time 40 min

Firefly squid simmered in shuto, sea bream milt in savory broth, grilled bamboo shoot, two-tone dyed lotus root, green peas simmered to a jade-green hue

For the firefly squid shuto-simmered, firefly squid spoils quickly and is difficult for the younger kitchen staff to manage, so it is simmered in a…

Shoyu-Ann : beef (Yamasa)

A beef dish covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’.

A New Exploration of Aroma

We asked our chefs to explore 'aroma,' one of the important elements that makes up Japanese cuisine. Please take a look at three chefs' three…

Snow-white kakiage

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Sake Lees Risotto

This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…

• Serves 1 · ¥300

• Cook time 50 min

Matsuba Crab Chawanmushi in a Yuzu Shell, Finished with White Miso

This dish allows you to enjoy the fresh and refreshing scent of yuzu, the rich aroma of the dashi s…

• Serves 1 · ¥1,200

• Cook time 1 hr

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

Awaji beef, curry-spiced simmer

Awaji Beef Indo-ni (curry-spiced simmer) cooks the Awaji beef slowly at low temperature, leaving it moist and tender while deepening its umami. The…

• Serves 1 · ¥730

• Cook time 2 hr

Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

The appetizer course begins with walnut tofu. We roast the walnuts, puree them, thin the paste with kombu dashi, and knead in sake, Yoshino kuzu…

• Serves 100 · ¥920

• Cook time 1 hr

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 min

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

How to Make Hard Water Closer to Soft Water

Tags & categories related to this post : Dashi Basics

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 hr