Winter
Ise-sada Main Store
I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…
Serves 1 · ¥2,000
Cook time 2 hr
Ise-sada Main Store
I'd like to introduce more work that can be done on an eel shop's charcoal grill stand. For the koji-marinated grilled duck, I use rice koji from…
Serves 4 · ¥4,000
Cook time 4 days
Ise-sada Main Store
This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…
Serves 1 · ¥800
Cook time 5 days
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
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
For the seared kuruma prawn, I simply sear the prawn briefly, leaving it almost raw. I pour a mild, drinkably light shuto broth (a salty preserve of…
Shibaura Kaiseki "Peony"
The celebratory sake is pheasant sake. This pheasant-shaped sake flask holds three small pieces of pheasant tenderloin. Pheasant and sake pair…
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