SEARCH

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

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Wakasa-style grilled tilefish

For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…

Grilled eel roll, local mochibuta pork and bamboo shoot grilled with sansho pepper miso, new-harvest sweet potato in salted honey, azuki bean cream cheese terrine, sweetfish Hakata-style pressed sushi, mountain stream crab fried and marinated in vinegar, green plum in a crystal-clear kuzu-starch glaze, and blanched taro stem with salted fish-innard paste

As for the local Mochibuta pork and bamboo shoot grilled with sansho miso: our local Mochibuta pigs are raised on feed blended with a high proportion…

Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Roasted sweet potato, mountain yam grilled with sea urchin miso, layered grilled snow crab, stone-wall-style grilled shinjo, duck akebono-yaki, dried persimmon ikomi, and ginkgo nuts dressed with roe

As for the stone-wall-style grilled shinjo among the grilled dishes: we peel Ishikawa taro, a satoimo cultivar, coat it in squid ink, and let it rest…

Chicken meatball soup

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥150

• Cook time 15 min

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

Sweet Shrimp Shiokara, Sweet Shrimp with Fine-Julienned Nagaimo and Root Mitsuba

Salt-fermented sweet shrimp is something people have traditionally made for a long time, I think. For the sweet shrimp with fine-julienned mountain…

• ¥310

• Cook time 3 hr

Fresh Junsai Karukan Terrine, Tokobushi in Tofu Dressing, and Flavor-Grilled Eel

Our restaurant has its roots in a sukiyaki restaurant founded more than 50 years ago, and normally we cater mainly to business entertaining with meat…

Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Pine-cone-cut tokobushi abalone simmered for long life, bamboo-cut celtuce pickled in miso, bottarga and cheese pressed in layers, miso-pickled plum-blossom tofu, layered plum-blossom salmon, two-ingredient herring roe roll, candied baby sardines with a kombu knot, layered crab and sea urchin fish-paste dumpling scored and grilled, crab cracker, monkfish liver rolled in sweet-pickled daikon, sake-lees plum blossom layered into an auspicious plum shape, debira dried flounder in a sweet vinegar marinade, kosode-style salmon grilled in a citrus-soy marinade, and mountain yam wrapped in paper and cooked

These are celebratory hors d'oeuvres. For the miso-pickled celtuce, we pickle it in Saikyo miso. Since the celtuce is peeled into one continuous thin…

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Sous-vide North Pacific giant octopus, live-prepared

This one takes time to prepare, so we start with the vinegared dish. It's sous-vide live North Pacific giant octopus. Octopus can carry…

• Serves 1 · ¥280

• Cook time 1 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Spicy cod roe cheese, oyster nori rolls, yam and bottarga, smoked salmon lotus root rolls, ginkgo nuts

We arranged this as a small appetizer-style plate. For the mentaiko cheese, process cheese is cut into small cubes, steamed, and combined with…

Horse Mackerel Pickle

As summer approaches and horse mackerel grows richer with fat, I made it into a Chinese-style pickle. It's a preserved side dish that goes equally…