Read the article: Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms
The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…
For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…
For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…
As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…
For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…
For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…
Ginza Kappo Risen
This is the clear-soup course. It carries the meaning of a New Year's greeting: we shape rice-flour dumplings around clam that has been lightly…
This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…
For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…
The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…
Tadahito Yumoto
The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…
For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…
Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi
This is a developed arranged dish for repeat customers. This one is a dish using local hamaguri clams. I already introduced the baked local hamaguri…
Serves 1 · ¥300
Cook time 2 hr
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