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Grated Daikon Pickle

Let me introduce some of the everyday vegetable work we do at 'Yonemura.' For the grated daikon pickle, we grate the daikon along with its juice, add…

• Serves 4 · ¥200

• Cook time 1 days

Yamayuri pork harami, fruit-miso grilled

We add blueberries and white peaches to the miso base to give the pork a refreshing sweetness witho…

• ¥650

• Cook time 3 days

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Crispy deep-fried tilefish with bottarga sauce

The small tilefish is deep-fried in high-temperature oil so that its scales stand up crisply, conveying a sense of crunchiness at a single glance…

• ¥1,000

• Cook time 30 min

Crimson-Fuji Inaniwa udon, cloud-white abalone, tempura bits, aromatics

So that it's clear the tanuki — the shape-shifting trickster of folklore — has transformed itself into Crimson Fuji, I scattered tenkasu, the fried…

• Serves 4 · ¥3,000

• Cook time 1 hr

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Oil-grilled sea bass

The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…

• Serves 2 · ¥400

• Cook time 15 min

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Fruit Tomato and Blue Cheese Chawanmushi

Since we want the micro tomatoes to have a popping texture, we place them on raw and uncooked. We pour over the sweet, nectar-like juice that comes…

Sake-lees-scented corn pureed soup, abalone

There are two key points to using sake lees. The first is to add a mellow flavor. We add sake lees …

• Serves 1 · ¥1,200

• Cook time 1 hr

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr