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New Onion with Parmigiano

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

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Abalone tempura, Inaniwa udon, grated daikon, aromatics

This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…

• Serves 4 · ¥3,000

• Cook time 1 hr

Fish Sōmen

From the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling course served partway through the meal. Fish sōmen…

• Serves 4 · ¥0

• Cook time 1 hr

Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)

Jinhua pork is a breed known as 'the phantom pig,' characterized by its distinctive umami and richness. The meat is placed whole, still in the block…

• ¥460

• Cook time 14 hr

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Tomato, water shield

You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

• Serves 4 · ¥2,500

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

Housemade-miso sukiyaki-style (shaved burdock, Kujō scallion, grated yam dumpling, spicy condiment, truffle)

The meat course, 'housemade-miso sukiyaki-style,' is cooked and finished right in front of the guest; the smell of the beef grilling and the savory…

• Serves 1 · ¥1,200

• Cook time 10 min

Pike conger eel wakasa-yaki

Next is a soup course. For the hamo wakasa-yaki, when grilling the hamo, I dust it lightly with potato starch before grilling. Adding the potato…

• ¥25,000

• Cook time 1 hr

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

Butter tea tofu — ice-cellar style

This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

• Serves 9 · ¥40

• Cook time 40 min

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Grated Daikon Pickle

Let me introduce some of the everyday vegetable work we do at 'Yonemura.' For the grated daikon pickle, we grate the daikon along with its juice, add…

• Serves 4 · ¥200

• Cook time 1 days

Yamayuri pork harami, fruit-miso grilled

We add blueberries and white peaches to the miso base to give the pork a refreshing sweetness witho…

• ¥650

• Cook time 3 days

Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

• Serves 1 · ¥100

• Cook time 2 hr

Crispy deep-fried tilefish with bottarga sauce

The small tilefish is deep-fried in high-temperature oil so that its scales stand up crisply, conveying a sense of crunchiness at a single glance…

• ¥1,000

• Cook time 30 min

Crimson-Fuji Inaniwa udon, cloud-white abalone, tempura bits, aromatics

So that it's clear the tanuki — the shape-shifting trickster of folklore — has transformed itself into Crimson Fuji, I scattered tenkasu, the fried…

• Serves 4 · ¥3,000

• Cook time 1 hr

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…