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Flounder and Japanese halfbeak

Icefish rice

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Tuna belly, flat-cut sashimi

Red Miso Broth

Suguki fried rice

Turnip hot pot

Soft-set hot-spring egg in soy sauce marinade, black soybean cheese terrine

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Red Shiso Bean Paste and Hakata-Style Warabi-Mochi

The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…

• Serves 2 · ¥500

• Cook time 30 min

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Deep-Fried Tofu with Butterbur Sprout

A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…

• Serves 16 · ¥2,000

• Cook time 15 min

Eel Ebisu-age

Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…

• Serves 4 · ¥800

• Cook time 3 hr

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr

Koji-Marinated Grilled Duck

I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…

• Serves 4 · ¥4,000

• Cook time 4 days

Seared Ezo Deer Ham

This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…

• Serves 1 · ¥800

• Cook time 5 days

Bottarga Doria

Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…

• Serves 1 · ¥500

• Cook time 30 min

Young Bluefin Tuna Hand-Roll Sushi

Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…

• Serves 1 · ¥300

• Cook time 10 min