SEARCH

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Alfonsino Hakata-style simmered, ginger-simmered ark shell, chrysanthemum-cut kabocha, and more

Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Flathead, hot-oil sear

This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Kuzu-thickened summer beans

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Okara and Konjac Nishiki Kinpira

(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…

Reversed eel, case-shaped simmer

The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…

Winter Melon Pureed Soup, Pike Conger Cut into Flower Shapes

This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…

Ink-dyed green beans

Ray and Seven-Color Vegetables Simmered Together

For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Yamagata's four seasons in a bowl — Summer (whale soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…