October
For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…
The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…
White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…
Serves 1 · ¥2,800
Cook time 30 min
In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…
Serves 1 · ¥1,000
Cook time 40 min
This is a deep-fried dish. For the okoze double-fillet roll, matsutake mushroom and steamed sea urchin are used as the core, rolled up, and…
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
Shibazuke pressed rice is a dish using shibazuke, which ranks first among the pickled foods (oshinko) that Kyoto prides itself on. It's a dish I…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
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 was October, I added playful touches to the appetizer course, such as styling the whole…
Otemachi Tokyo Kaikan
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
Otemachi Tokyo Kaikan
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
Otemachi Tokyo Kaikan
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
Otemachi Tokyo Kaikan
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
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
Ise-sada Main Store
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
Ise-sada Main Store
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
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
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…
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