更紗豆腐
店舗のある横浜は、異国情緒漂う建造物や文化が残る一方、みなとみらいのような近代的街並みも共存する、多…
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New Recipe
NEW RECIPE
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Ezo abalone risotto style
After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract the broth, which we then use to cook the rice.
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Matsuba crab and yuzu kettle chawanmushi with white miso
The fresh and refreshing scent of yuzu, the rich aroma of the dashi stock created by carefully selected Bonito flakes flakes and kelp, and the water, are enhanced by the white miso...
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Tsugaru duck served on heated kelp, lotus root mochi with sleet sauce, yuzu rice crackers, and green onions
This is an item that embodies the warmth that comes with the cold season. Because it uses heated stones, it stays warm.
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Deep-fried tilefish scales (grilled eggplant, mugwort ginger, deep-fried fresh yuba, shiso flower spikes, delicious bean paste)
This time, chef Honda Katsuhiko (Ginza U Noki) proposes a basic deep-fried dish in Japanese cuisine. In general, the scales are removed before the dish is served. While "age scales" like this one can be considered an exception, it is also a standard. The raw yuba is rolled into a tea towel and allowed to settle before deep-frying, which retains the flavor of the soy milk and results in a fluffy, soft texture that is unique and delicious. The contrast with the crispy texture of the age scales is the key point of this dish, and this texture has been well received.
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Deep-fried tilefish (with sweet potato buns, corn, Hamabofu, citrus fruit, and sansho pepper salt)
We will introduce a dish called "Tetsunaage" that makes the most of the beautiful skin of tilefish. The core of the dish is made of shrimp Fish cake made from kuruma prawns, and the umami of the tilefish is layered with the umami of the kuruma prawns to create a synergistic effect of deliciousness.
The sweet potato buns are made from rolled purple sweet potato and potato paste with roasted walnuts added to add texture.
I think the different texture and aroma of the walnuts combined with the mellow potato makes it fun and interesting.
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