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Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps

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…

Kabocha dumplings

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Flounder with Okara Dressing

For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Uni Sushi

Refreshing with the aroma of yuzu Sea urchin (uni) tastes sweeter when it has a little heat put into it, so warm sushi rice is prepared. Be careful…

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…

Pufferfish and sweet shrimp roll

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Yuzu-Scented Grilled Sea Bream

For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…

Sea Bream

For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

Abalone cooked with its own liver

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

Salt-Grilled Beef

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Wakasa tilefish grilled with shaved kombu

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Spiny lobster and live grouper, stone-steamed and grilled

As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Simmered yellowtail and daikon, with fine-cut yuzu peel

Yellowtail grilled kuwayaki-style