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Steam-Simmered Taro

Let me introduce some of the everyday vegetable work we do at Yonemura, where I work. Steam-simmered taro is a dish we include in our osechi (New…

• Serves 1 · ¥150

• Cook time 1 weeks

Deep-Fried Pufferfish Cake, Deep-Fried Sweet Potato, Bountiful-Harvest Style

The deep-fried fugu cake has no bones and is easy to eat, so it's especially popular with our female guests. For the sweet potato, bountiful-harvest…

• ¥400

• Cook time 40 min

Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Spring turnip and Date chicken wings takiawase

As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Misaki-gazami in Kabosu Crystal Jelly

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, known in the classical era as Toyo-no-kuni, where…

• Serves 1 · ¥135

• Cook time 1 hr

Porcini Mushroom Chawanmushi

I was taught that porcini mushrooms differ in texture and flavor depending on the part, so I put the crisp, crunchy stem into the savory steamed egg…

• Serves 6 · ¥895

• Cook time 3 hr

Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

Tags & categories related to this post : October, November, August, September, light and refreshing, crisp and refreshing, simple, fruity, recipes…

• Serves 1 · ¥120

• Cook time 5 min

Grilled Female Snow Crab with Egg-Miso

The grilled female snow crab with egg-miso is a standard on our menu — it eats well and looks good, so during the season we serve it often as a…

• ¥797

• Cook time 20 min

Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling

This is the deep-fried course. In the autumn salmon and cheese toji-maki, the fatty salmon and cream cheese are soft, and deep-frying creates a…

• ¥800

• Cook time 1 hr

Medicinal cuisine style, suppon shiratama-wrapped dumpling

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: adopting yakuzen (medicinal cuisine), currently a boom among young women…

• Serves 1 · ¥330

• Cook time 1 hr

Pike Conger Eel and Matsutake Simmered in Fragrant Tea

This is a simmered dish. I made the hamo and matsutake simmered in fragrant tea because I wanted guests to taste the ingredients' original flavor…

• ¥420

• Cook time 1 hr

Kinki Wakasa-Yaki, Fukiyose Style

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: an expression that lets guests feel the season. Under the motto "what's…

• Serves 1 · ¥885

• Cook time 30 min

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…