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Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Simmered conger eel — burdock purée, green asparagus

Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…

Thin-sliced turnip and salmon with kombu, Hakata-style, conger eel rolled into a cylinder, sea cucumber and cod milt dressed together, plum-blossom-shaped arrowhead tuber, jellied simmered cod roe, and whole dried fish

This is the appetizer course. For the senmai-kabu and salmon kombu Hakata-style, steep young turnip in a kombu-infused salt brine, and slice smoked…

Turban shell with liver dressing, roe-bearing shrimp, spring cabbage Hakata-style, pressed chicken terrine with fava bean aspic, angelica-tree shoot smoked salmon roll, burdock wrapped in conger eel, icefish plum uiro, lotus root stuffed with orange, rapeseed blossom and prosciutto roll

Celebratory dishes. The sazae with liver dressing: the sazae is steamed with sake, then its liver is combined with a tofu-based white dressing to…

• ¥590

• Cook time 2 hr

Grilled wagyu beef and eggplant with sweet egg-yolk miso, grilled barracuda with butter and soy sauce, grilled rice-ball and conger eel burger

Grilled Rice-Ball and Conger Eel Burger — for its black sesame sauce, we brush black sesame paste mixed with sesame oil onto the plate. Brushing it…

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Vinegar-cured sweetfish, hydrangea-style, seared and ice-chilled pike conger in yuzu vinegar, chakin-wrapped, Kamo eggplant mousse, nori-battered fried whiting and baby corn, sea eel simmered with sansho pepper, green pea 'plums'

Starting with the appetizers. For the vinegar-cured ayu, hydrangea-style, I dice dried kiwi, strawberry, and papaya small, soak them in white wine to…

Conger eel roll with spring greens, urui dusted with kuzu starch, sweet shrimp tossed with shuto, three-color cheese terrine, baby turban shell baked with cream

The conger eel roll with spring greens came from wanting to make the most of lettuce's fresh green color, and is an application of our usual…

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Burdock wrapped in conger eel, baked kabocha cake with poppy seed, scallop in spicy vinegared miso dressing, Daikoku shimeji simmered with ginger, crab wrapped in nori, Pacific saury simmered with sansho peppercorns, oyster set in salted dashi jelly, tender-simmered abalone, salmon with land caviar

This is the seasonal assortment course. For the scallop in mustard-vinegar dressing, the scallop adductor muscles are soaked in 50°C water for about…

Aperitif: chrysanthemum sake, prime hairy crab, steamed salted sea cucumber intestines from Kaneko, conger eel grilled with tofu skin, soy pulp, seared-and-chilled surf clam in white vinegar dressing, bottarga, eel liver in walnut vinegar

This is the sake-pairing course. In keeping with the theme, the aperitif is also chrysanthemum sake. Chrysanthemum dew is said to promote longevity…

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

'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

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Deep-Fried Conger Eel with Burdock and Yuba

The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Conger Eel Tofu

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter

This is a platter of dishes to accompany sake. Since our restaurant has many women guests, we plate it for two to four people to share and present it…

Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

These are the appetizers. For the gori dressed in shiro-zu (a white tofu-sesame-vinegar dressing), sesame makes it tasty but dulls the flavor so the…