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Crab Miso Gratin

For the red snow crab gratin, I combine rustic country miso and white miso, and add crab miso — the crab's own tomalley — to finish a richly flavored…

• Serves 10 · ¥151

• Cook time 50 min

Shirokane Pork and Apple, Steamed

Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

• Serves 1 · ¥330

• Cook time 30 min

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

• Serves 20 · ¥580

• Cook time 30 min

Butter tea tofu — ice-cellar style

This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

• Serves 9 · ¥40

• Cook time 40 min

Salt-cured yellowtail and daikon, oil-simmered abalone, maple-leaf carrot, fallen-leaf mushroom, green garnish, finely shredded ginger, pine-needle-cut yuzu, a thickened sauce from its own broth

For the salt-buri daikon, salting the yellowtail heavily and letting it rest overnight draws out excess moisture from the flesh, removing off-odors…

• ¥950

• Cook time 5 hr

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

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

Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf

This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up with dishes that look delicious and catch your…

• ¥720

• Cook time 1 hr

Shijimi Clam Chawanmushi, Cauliflower Surinagashi

This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…

• Serves 1 · ¥200

• Cook time 1 hr

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

Soy milk yuba tofu with tortoiseshell glaze, wasabi

Tags & categories related to this post : December, January, February, elegant, creamy, simple, comforting, kaiseki cuisine, traditional, sakizuke —…

• Serves 1 · ¥180

• Cook time 10 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

Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200

• Cook time 12 hr

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

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

• Serves 1 · ¥750

• Cook time 40 min

The Original Truffle Rice

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

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

Thin-sliced turnip and salmon with kombu, Hakata-style, conger eel rolled into a cylinder, sea cucumber and cod milt dressed together, plum-blossom-shaped arrowhead tuber, jellied simmered cod roe, and whole dried fish

This is the appetizer course. For the senmai-kabu and salmon kombu Hakata-style, steep young turnip in a kombu-infused salt brine, and slice smoked…

Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

This is the simmered dish. Taking as its theme 'shark,' the food culture of Kesennuma City — Japan's top producer of shark fin — I've proposed this…

• Serves 1 · ¥987

• Cook time 2 days

Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

• Serves 1 · ¥1,000

• Cook time 40 min

Duck jibu-ni, sweet-simmered tomato

Being from Kanazawa city, Ishikawa prefecture, I thought it would be nice to have a duck jibu-ni ma…

• Serves 1 · ¥190

• Cook time 20 min

Potato, Octopus, and Kabocha Squash, Tender-Simmered Live Octopus

"Drawing out the appeal of Hokkaido's overwintered vegetables." The overwintered vegetables used here are Niseko 540 potato and Dark Horse kabocha…

• Serves 1 · ¥620

• Cook time 2 hr

Seiko Crab Cold Dish

We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

• Serves 1 · ¥2,000

• Cook time 4 hr