Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
For the grilled course, I deliberately titled it 'Learning from the Old to Know the New.' The golden-baked abalone in butter and the umeboshi carrot…
Ajikobo Suisen
This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…
Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.
For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…
Nihonbashi and Nihonbashi Izumoya
The simmered course is eel yawata-maki. Normally an "eel roll" wraps the eel in egg, but this time I wrapped the egg in eel instead. Two skewers are…
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…
Serves 1 · ¥520
Cook time 1 hr
A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…
Serves 1 · ¥320
Cook time 2 hr
Ise-sada Main Store
The white asparagus sauce for the savory dish that signals the meal's final stretch is made by cleaning white asparagus, then steaming and simmering…
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