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Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing

This is a sakizuke, the appetizer. For the motte-giku with wasabi-vinegar dressing, motte-giku was not yet available, so I substituted yellow…

• ¥200

• Cook time 10 min

Summer chicken grunt, oil-seared

This is the grilled course. As this is for the July issue, I designed it around the Tanabata (Star Festival) theme. Tanabata is one of the five…

• ¥440

• Cook time 20 min

Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

Five kinds of ball-shaped sushi, scattered sushi for the Doll Festival

This is the rice course. Since it is March, I made five kinds of temari-zushi and a slightly unconventional Hina Matsuri chirashi-zushi. At my hotel…

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Grilled Tororo Rice

Grilled Tororo Rice is made by forming small portions of tororo — made from the heritage vegetable Matsushiro nagaimo — together with Kaze Sayaka, a…

• ¥130

• Cook time 20 min

Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• Cook time 2 hr

Suzunari, our famous fresh sea urchin steamed in savory egg custard

This is a steamed dish. At a typical Japanese restaurant this is normally when the clear-soup course would appear, but here we serve this fresh sea…

Hamo, Eggplant and White Melon

This is the appetizer course. The hamo (pike conger eel) is filleted, its fine bones scored, salted, left to rest a while, and boiled. It is then set…

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Dashi-marinated spring vegetables

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

Smoked duck; black sesame tofu kintsuba; autumn mackerel okara-zushi; turnip surinagashi; persimmon-shaped baby taro; chamame beans simmered tosa-style; ginkgo-leaf chicken liver kan

This is the hassun course served at the start of the meal, arranged on a tray and served as an appetizer. For the smoked duck, the duck is frozen…

Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Deep-fried daikon in dashi; braised pork belly

This is a simmered course. In the original Edo-style preparation, agedashi daikon is made by putting raw daikon into oil until it dries out, but I…

Sansai and cockle vinegared dish, warm and smoke-finished (urui, nobiru, warabi, kogomi, diluted ponzu, red grated daikon)

To add a touch of red to the dish, we've added red grated daikon. To make it, you bore a hole firmly into the daikon and push a dried red chili all…

Firefly squid and coconut, steamed

This is the steamed course: firefly squid and coconut, steamed. Our restaurant also has Western and Chinese sections, and while trial-testing an…

Chinese yam noodles, mock tofu, conger eel rolled around burdock root, young sweetfish in gabion-style sweet potato, Ishikawa taro with cheese miso

This is the appetizer course. For the gisei-dofu, I sauté tofu that has been passed through a sieve together with burdock, carrot, shiitake mushroom…

Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Yuba deep-fried in kadaif, isobe-style

Even without using any meat, it's plenty satisfying to eat.

Herring pickled in rice malt, pumpkin and spinach two-tone, cheese egg, runner bean and carrot sweet-simmered, sardine and eggplant hakata roll, matsutake and shrimp shinjo deep-fry, flounder datemaki

These are the appetizers. For the herring pickled in rice malt, I add amazake so it doesn't become too salty. I used 60g of salt, though I think it…

Niboshi: How to Take Dashi

Tags & categories related to this post : Dashi Basics

Grilled Kinmedai Steeped in Dashi

This is a simmered dish. For the grilled splendid alfonsino steeped in dashi, the fish is prepped, grilled until about seventy to eighty percent…

Diamond-shaped shinjo, glazed simmered clams, needle-cut udo, needle-cut carrot

Overseas guests tend to enjoy kamaboko-style fish-paste products, so we added the diamond-shaped fish-paste dumpling alongside. This is the warm-dish…