June
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
This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…
Serves 1 · ¥380
Cook time 1 hr
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
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
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
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
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
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
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
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
Tsuburano Shinjuku Gyoen branch
The hamo nigiri sushi is made by sprinkling the hamo with a salt seasoned to bring out good flavor (kuiaji) and then boiling it.
KKR Hotel Tokyo Japanese Restaurant Takehashi
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
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…
Serves 4 · ¥800
Cook time 30 min
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…
Serves 4 · ¥1,200
Cook time 20 min
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…
Serves 1 · ¥87
Cook time 2 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
From the themes of a heat-relief dish for summer and cold cuisine, this is an appetizer. For the abalone somen, since abalone prices have been rising…
Serves 1 · ¥358
Cook time 1 hr
KKR Hotel Tokyo Japanese Restaurant Takehashi
In keeping with the theme of cold cuisine, I took a dish I myself would want to eat in summer, gave it a slight twist as a 'heat-relief dish,' and…
Serves 1 · ¥328
Cook time 30 min
This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…
Serves 1 · ¥800
Cook time 30 min
From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…
Serves 1 · ¥2,000
Cook time 30 min
This is a fried dish, from the themes of a heat-relief dish for summer and the technique of cold cuisine. For the hamo (pike conger eel) cracker, I…
Serves 1 · ¥330
Cook time 30 min
This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…
Serves 1 · ¥200
Cook time 30 min
This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…
Serves 1 · ¥800
Cook time 1 hr
It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…
Serves 10 · ¥800
Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…
Serves 5 · ¥5,000
Cook time 30 min
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