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Ayu Segoshi (Mikadoya)

A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…

• Serves 1 · ¥1,200

• Cook time 10 min

'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

Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods—kuzu, this time. These days, there are almost no people…

• Serves 16 · ¥500

• Cook time 8 min

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

Ayu Nanban Porridge (Mikadoya)

Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…

• Serves 10 · ¥8,000

• Cook time 1 hr

Ayu and Winter Melon (Mikadoya)

Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…

• Serves 12 · ¥10,000

• Cook time 1 hr

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

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr

Young Sweetfish Oil-Sardine

This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

• Serves 1 · ¥540

• Cook time 1 hr

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

Five-Color Vegetables, 'Five-Method' Style — Ripe Tomato Matsumae Kelp Sauce

This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…

• Serves 1 · ¥420

• Cook time 1 hr

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

Steamed Abalone, Squid Ink Sauce

Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…

• Serves 2 · ¥800

• Cook time 1 hr

Roasted Kyoto Duck

This is a grilled course (yakimono) built around the theme "sauces chosen by color," or ways of expressing color. It's roasted Kyoto duck with cassis…

• Serves 2 · ¥1,200

• Cook time 30 min

Charcoal-Grilled Young Sweetfish

Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…

• Serves 2 · ¥800

• Cook time 30 min

Abalone Karinto

This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…

• Serves 1 · ¥1,200

• Cook time 4 hr

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Lattice-Grilled Tilefish

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

Japanese-Style Carpaccio, Seared Bonito and Seared Alfonsino, Three Sauces

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

Roasted Beef, Red Miso Fragrance

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

Gujo Sweetfish Karaage, Nori Fragrance

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

Bonito Sashimi, Beet Fragrance

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

Beltfish Shinjo, Green Shiso Fragrance

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