SEARCH

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Abalone steak with liver dressing, Japan whiting baked with sea urchin, eel-rolled egg, chicken baked matsukaze-style, deep-fried long-armed prawn, edamame fried in roasted grain flour, sweet long pepper fried and marinated, and Japanese bayberry wine jelly

This is the grilled hassun course. For the abalone steak with liver dressing, the abalone is removed from its shell, rinsed, and slowly simmered for…

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Turban shell with sansho, kōtake mushroom with amber egg, foie gras and lily bulb, green plum and hamo, octopus ogura-ni, saimaki shrimp and white asparagus, eel and burdock

This is the ice tray course. I arranged savory fish aspic in ice water, portioning it out with the image of a summer festival stall's marble-scooping…

Abalone tororo, pike conger roe and white melon kaminari-boshi, green plum sliced into candied rings, and more

This is an appetizer course. For the abalone tororo: fresh black abalone is cleaned, firmed up thoroughly with salt, then grated. It's combined with…

Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp

Young ayu egg-yolk sushi, eel and pressed dried soybean salad, glazed small river crab, young burdock bundled raft-style, tozan-style grilled abalone, watermelon radish wrapped paper-fold-style, summer octopus rice cracker, long-armed shrimp fried in matcha

The first hassun course. For the young ayu yolk sushi, thin sheet kombu is wiped with sake, folded, and laid in a pan. Simmering it with equal parts…

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…

Kinmedai Sushi, Eel Hakata-Style, Ise Spiny Lobster with Roe Dressing, Fresh-Green Salad

This is the appetizers course. For the splendid alfonsino sushi, the fish is filleted into three, butterflied open, salted, and cured in vinegar…

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Rice-bran-pickled pork, crispy roasted; large scallop and eel, oil-steamed

For the nuka-pickled pork crispy roast, the surface skin is blasted at high heat until it puffs up and turns crackling crisp. For the grilled…

Rolled shrimp, eel grilled in bamboo leaf, gizzard shad with a frost-like garnish

This is the sashimi course. You may wonder why a sashimi course includes a grilled item, but at our restaurant we sometimes serve unseasoned grilled…

Rice-flour-fried sweetfish, Japanese halfbeak paprika roll, eel sushi, Chinese bayberry, water shield and mountain yam, ground tofu skin and salmon roe

And the Japanese halfbeak (sayori) paprika roll is meant to add a touch of yellow color. The paprika is grilled whole, then peeled of its thin skin…

Eel Collagen Soup, Eel Tofu, Softshell Turtle Egg-Set, Chicken Cartilage Sesame Dumplings

This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…

Molded uzaku, eel

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar