Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…
Serves 1 · ¥450
Cook time 15 min
Nihon ryori Ensui
Ryosuke Ito
The umami of abalone, concentrated by steaming it without any added seasonings.
Serves 1 · ¥1,500
Cook time 10 min
Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…
Serves 1 · ¥800
Cook time 1 hr
The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…
Serves 1 · ¥750
Cook time 3 hr
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 1 · ¥550
Cook time 10 min
From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…
Serves 1 · ¥1,200
Cook time 30 min
This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…
Serves 1 · ¥450
Cook time 1 hr
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥380
Cook time 1 hr
Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…
Serves 4 · ¥430
Cook time 30 min
From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…
Serves 4 · ¥1,500
Cook time 1 days
The kinmedai (splendid alfonsino) rice, cooked in a clay pot to close out the meal, gets color and sweetness from two kinds of corn, finishing into a…
Serves 1 · ¥800
Cook time 40 min
Combining purple sea urchin with a rich egg-yolk soy sauce draws out a mellow depth of flavor.
Serves 4 · ¥1,400
Cook time 30 min
This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…
Serves 4 · ¥900
Cook time 1 hr
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…
Serves 4 · ¥1,200
Cook time 40 min
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…
Serves 1 · ¥2,290
Cook time 1 days
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
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
KKR Hotel Tokyo Japanese Restaurant Takehashi
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
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
Ball-shaped sushi with gloss-marinated trout. If trout is not available in the market you can…
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
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
Azabu Kadowaki (Michelin three stars, Japan 2026)
Toshiya Kadowaki
Make rod-shaped sushi with sea bream and spray the sauce made with ‘YAMASA Brewed Soy Sauce’.
Tsuburano Shinjuku Gyoen branch
This is a nabe (hot pot) dish. Whale kayaki is a summer hot pot; in Akita it is arranged in a scallop shell and simmered gently. It is said to have…
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