SEARCH

Kombu-cured halfbeak layered with bottarga, fugu milt steamed with grated turnip

For the kombu-cured sayori layered with bottarga, I cure the sayori (Japanese halfbeak) in kombu, but sayori absorbs the kombu's flavor easily and…

Expanding the Possibilities of Seasonings

Blended seasonings have long been widely researched and developed, but what kind of seasoning truly suits modern Japanese cuisine? Without being…

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill

This is the grilled course. For the Spanish-mackerel yukimi-style grill, we prepare the mackerel, salt it, and top it with a soy-milk béchamel sauce…

• ¥300

• Cook time 3 days

The Potential of Breakfast

This time, with breakfast as the theme — as consumers' lifestyle changes drive growing diversification in needs — we explored 'breakfasts that draw…

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

White asparagus in tofu dressing, new cabbage and salmon sushi with mustard mayonnaise, butterbur bud grilled with sesame miso

This is course four. For the white asparagus in shira-ae — a tofu dressing — the white asparagus is parboiled in water with oil and flour added — a…

Sea bream (uni, shiso flower spike, wasabi)

We want guests to feel how just the way you grate it can make the wasabi's aroma stronger. Whether it's a seasoning or an ingredient, we want to hold…

Spiny lobster grilled with sea urchin, autumn salmon grilled in a miso-yuzu marinade, cheese styled as a persimmon

This is the grilled course. For the autumn salmon miso yūan-yaki, the salmon is marinated for one to two hours in a mixture of three parts mirin, two…

Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

This is the appetizer course, plated on a leopard plant leaf. For the small turban shell dressed with jinda, sweet egg-yolk miso and olive oil are…

Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso

For the fava bean and shrimp sandwich fry, fava beans — an early-summer ingredient — are peeled and split in two, dusted with flour, and sandwiched…

Tree-Ring Roll of Beltfish and Autumn Daikon

Since beltfish is a delicately flavored fish, for the beltfish and autumn daikon tree-ring roll I seasoned it with white miso, which is often used…

• ¥320

• Cook time 25 min

Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu

For the eel steamed Shinshu-style, we top it with soba-gaki — a buckwheat dumpling — to bring out a character distinctive to a soba restaurant…

• ¥1,500

• Cook time 50 min

Snow crab, aromatic-grilled (Large-Batch Cooking)

This is grilled snow crab kōmi-yaki (aromatic-sauce grilled dish). Kōmi-yaki is a dish we often serve at banquets at our establishment, and it is…

• Serves 1 · ¥370

• Cook time 1 hr

Fugu and monkfish liver with ponzu jelly, scallion, garland chrysanthemum greens, red grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this fugu dish. Not only in this dish but in all of them, while letting…

• Serves 1 · ¥550

• Cook time 1 hr

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr