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Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled Eel

These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…

• Serves 1 · ¥5,000

• Cook time 1 hr

Red Wine-Braised Eel in Aspic

At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…

• Serves 1 · ¥4,500

• Cook time 1 hr

Toji-Style Yuba-Wrapped Deep-Fried Eel

This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…

• Serves 1 · ¥1,500

• Cook time 40 min

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

Eel with Spicy Tomato Sauce

This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…

• Serves 1 · ¥520

• Cook time 40 min

Eel Hakata-Style, Eel and Mountain Yam Griddle Cake, Eel with Curry Miso

These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…

• Serves 1 · ¥1,800

• Cook time 40 min

Eel and Avocado, Checkerboard-Fried

Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…

• Serves 1 · ¥450

• Cook time 15 min

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Eel and Summer-Vegetable Aspic

The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…

• Serves 1 · ¥750

• Cook time 3 hr

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

• Serves 1 · ¥1,200

• Cook time 30 min

'Kasube' Aspic (from Wakkanai, Hokkaido)

This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…

• Serves 1 · ¥450

• Cook time 1 hr

Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…

• Serves 4 · ¥430

• Cook time 30 min

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

Chilled Beef and Baby Corn

This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…

• Serves 4 · ¥900

• Cook time 1 hr

Black Abalone in Asparagus Sauce, with Abalone Liver

Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…

• Serves 4 · ¥1,200

• Cook time 40 min

Charcoal-Grilled Ayu with Aonori and Clam Porridge

The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…

• Serves 4 · ¥1,200

• Cook time 20 min

Molokheiya Hand-Cut Soba

This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…

• Serves 1 · ¥2,290

• Cook time 1 days

Kombu-Cured Sweet Shrimp

This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…

• Serves 1 · ¥1,418

• Cook time 2 hr

Chilled Grilled-Corn Chawanmushi

While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…

• Serves 1 · ¥1,067

• Cook time 1 hr

Eel and Cucumber, Hakata-Style Pressed

From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…

• Serves 1 · ¥419

• Cook time 40 min

Whale scallop-shell hot pot

This is a nabe (hot pot) dish. Whale kayaki is a summer hot pot; in Akita it is arranged in a scallop shell and simmered gently. It is said to have…

Pike conger

This is the chilled bowl course. As preparation, the hamo has its belly bones removed and then undergoes honekiri, the bone-cutting technique — it is…

Ayu Broth Poured over Rice

This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…

Pureed corn soup, corn wheat-gluten cake, charcoal-grilled young corn topped with bottarga

This is about corn. For the corn surinagashi, I boil the corn together with its cob in a small amount of kombu dashi, then blend 500g of the…