SEARCH

Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

• Serves 1 · ¥420

• Cook time 50 min

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Cod and turnip

This is an early-season appetizer of cod and turnip. I designed this dish for the guests in their forties to seventies who make up most of our…

• Serves 1 · ¥200

• Cook time 40 min

Winter cod deep-fried in fine rice-cracker crumbs, fan-shaped deep-fried milt

This is the deep-fried course. For the kandara mijinko-age, every January in the Shonai region of Yamagata Prefecture, the Kandara Festival is held…

• Serves 1 · ¥500

• Cook time 30 min

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered

This is the soup course. Toasted-rice dashi is a stock we often use for the soup course in fall and winter. It pairs well with fish, and in winter…

Cod Oyako Clear-Soup

This is the clear-soup course. For the Cod Oyako Clear-Soup — oyako meaning "parent and child," pairing cod flesh with cod roe — in the Tohoku region…

• Serves 1 · ¥570

• Cook time 30 min

Monkfish liver rolled like folded paper, quick-blanched crab claw, crab roe with sea urchin, raw cod roe simmered to infuse flavor, snow-ring lotus root vinegar pickle, served in a hollowed yuzu shell

The monkfish liver hosho-maki is a longstanding technique, but I thought pairing it would let guests enjoy not only its rich umami but also the…

• ¥430

• Cook time 20 min

Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style

This is the seasonal course. The good-fortune cod milt vinegared-miso dressing served in a yuzu shell uses seven ingredients, following the tradition…

Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

• Serves 1 · ¥650

• Cook time 1 hr

Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Cod Shirako Clear Soup

This time, we used cod milt to evoke the image of a snowy landscape.

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Cod steamed with grated turnip, grilled cod milt

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Winter cod sake-lees soup

Cod soft fish-paste dumpling

This is the clear-soup course, 'Taisetsu,' meaning Great Snow. Anpei, as in cod anpei, is a preparation even softer than hanpen (poached fish cake)…

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…