SEARCH

Roasted Bryde's Whale with Aromatic Vegetables

This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…

• Serves 1 · ¥450

• Cook time 50 min

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr

Five kinds of ball-shaped sushi, scattered sushi for the Doll Festival

This is the rice course. Since it is March, I made five kinds of temari-zushi and a slightly unconventional Hina Matsuri chirashi-zushi. At my hotel…

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

Clear-stream cold wheat noodles

The hasami (literally 'in-between') is a word I coined myself; it carries a meaning similar to a palate-cleansing bite or a between-course rest for…

Grilled pike conger eel with shredded vegetable filling

For the grilled course, I used hamo. Our restaurant has continued in Tokyo since the Edo period, but these days, more and more guests request hamo…

Grilled Autumn Sweetfish, Marinated in Vinegar

This is the su-zakana (vinegared course). For the grilled ochiayu marinated in vinegar, I plain-grill the ayu, remove the dorsal fin, pectoral fins…

• ¥400

• Cook time 15 min

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

Grilled mackerel sushi, physalis-style egg, akebi pod stuffed and grilled, Dadacha-mame edamame, lotus root crackers, grilled myoga stuffed with cheese, baby apple gratin

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Mushroom broth, flame-seared pike conger, duck meatball

This is the clear-soup course. Matsutake is the standard choice for this season, but simmering dried mushrooms and finishing with an extra dash of…

• ¥600

• Cook time 1 hr

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Chicken Breast in Sesame Vinegar Dressing

Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

Crystal sea urchin

This is summer. I think Kuze eggplant, one of Kyoto's heirloom vegetables, is the best suited to somen (thin wheat noodles) of any of them. It's cut…

Kuruma prawn and sea urchin, iris-pattern sushi, myoga sushi

Starting with the appetizers. For the kuruma prawn and sea urchin set in a clear aspic, I prepare the kuruma prawn as usual, skewer it straight with…

Rock oyster wrapped in kadaif, young kuruma prawn wrapped with green papaya, small myoga wrapped with cheese, and freshly ground hoshiko deep-fried

For the fried young kuruma prawn (saimaki) wrapped with green papaya, since summer tends to cause indigestion, we used green papaya, which contains…

Okoze

The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Ark shell and cucumber pressed into a striped hakata roll, cockle rolled in fine shredded egg, wind-dried giant clam

The appetizer course is built around a shell-matching (kai-awase) motif, made as a trio of ark shell, cockle, and giant clam. For the ark shell and…

Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Chilled grilled conger eel

This meal course is something like rice with dashi poured over it, and it is very well received by our guests. We top it with conger eel that has…

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…