July
From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…
Serves 1 · ¥950
Cook time 45 min
From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…
Serves 1 · ¥850
Cook time 45 min
This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…
Serves 1 · ¥900
Cook time 1 hr
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…
Serves 1 · ¥470
Cook time 20 min
Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…
Serves 1 · ¥550
Cook time 40 min
A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…
Serves 2 · ¥550
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
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