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Yellow Okowa Rice
Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…
Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…
Today, through a fortunate connection, we came to use sturgeon, which isn't something you can usually eat. We're proposing it as sashimi — sturgeon…
This is a clear-soup style dish, with duck dumplings, grilled scallion, shiitake mushroom, grilled millet-gluten cake, and pine-needle-cut yuzu as…
For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…
The grilled course is tilefish grilled with mushrooms. The tilefish is filleted into three pieces, salted, lightly air-dried, and then finished…
Ise-sada Main Store
The white asparagus sauce for the savory dish that signals the meal's final stretch is made by cleaning white asparagus, then steaming and simmering…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…
Odawara SAKANA CUISINE RYŌ
The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…
Odawara SAKANA CUISINE RYŌ
The sea urchin in the sea urchin eggplant dish is fresh sea urchin placed on aluminum foil and given only the lightest touch of searing — just enough…
Hamamatsu "Seirin"
Atsunari Hasebe
Ingredients: <> Fugu pufferfish scraps (bony bits leftover after filleting)･･･100 g Napa cabbage･･･…
Nihon ryori Ensui
Ryosuke Ito
Hand-cut soba noodles made with soba flour from the Shirakami Sanchi region, served in small…
Serves 1 · ¥300
Cook time 1 hr
Nihon ryori Ensui
Ryosuke Ito
Thickly peeling the Tazuru Farm Shogoin turnip and carefully stuffing it without any added…
Serves 1 · ¥250
Cook time 1 hr
Nihon ryori Ensui
Ryosuke Ito
Welcoming the season with the deliciousness of snow crab served in two different ways: as an…
Serves 1 · ¥2,000
Cook time 4 hr
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