合鴨八幡巻、海老芝煮、芋鯛味噌田楽、南瓜、烏賊黄身焼
「猛暑の和らぎ」というテーマで、夏のひと時、暑さを忘れていただきたいという思いで付けさせていただきま…
NEW RECIPE
New Recipe
NEW RECIPE
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Eel salad
It's a vinegared dish. I try to include an eel dish in my summer courses. This time, I chose the classic "Unagi-zaku"...
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Deep-fried sweetfish and millet
This is a deep-fried dish from the summer course menu. It is a deep-fried sweetfish with corn, which is made by splitting a sweetfish, lightly drying it, stuffing it with corn, and deep-frying it.
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Grilled Wagyu Beef with Miso
From the summer course menu, we have miso-grilled Wagyu beef hotpot. We often have guests from overseas who come to our restaurant, and we often serve sukiyaki, but...
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White sesame water yokan (fig paste, smooth bean paste, kudzu paste, roasted sesame)
This job is a sweets job that I learned from Yoshiaki Oguma, who has been helping me since I was young. Mizu-yokan has been my favorite since I was in charge of preparation. This time, I used figs, a summer fruit, and finished the flavor to bring out the best in the ingredients, then made the bean paste and poured it over the top.
This time, the theme was sweets using sesame. When you think of mizu yokan, you probably think of something made with red beans, but I wanted it to be something refreshing to eat at the end of a meal, so I made a dish that conveys the rich flavor of sesame. The key is to carefully pour the sesame water.
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White sesame blancmange (roasted figs, wild peaches, lotus root crackers, brown sugar syrup)
I made a French dessert called "Blancmange" using sesame and other Japanese ingredients. Traditionally it is made with almond milk, so to get closer to the unique almond flavor, I added the sesame water I made in the professional basic "White Sesame Water Yokan" to add more flavor.
The lotus root crackers served with the blancmange were made using a baking sheet. This time, I used ground lotus root, but depending on the season, you can use various vegetables such as lily bulb, chestnuts, and jiku, which will give a sense of the season and change the flavor. I also garnished it with caramelized figs in a cassonade.
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NEWS
NEWS
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合鴨八幡巻、海老芝煮、芋鯛味噌田楽、南瓜、烏賊黄身焼を追加しました。
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鰻ざくを追加しました。
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鮎唐黍揚を追加しました。