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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Tropical Grilled Sea Bass
This is a grilled dish from the summer course menu. It's a "Tropical Grilled Sea Bass." It was created by the head chef at Tokyo Kaikan when I first joined the company.
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Matsumae-style grilled barracuda, abalone marinated liver, shrimp terrine, steamed duck, goldfish dumpling, carved stem vegetable and small watermelon
This is an appetizer for a summer course meal. For the abalone liver salad, after cleaning, simmer the liver with the shell on. Then strain the liver and add it to the sauce.
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Eggplant and leek drops
夏のコース料理の中の座付を考案しました。冷やしの吸物です。蕃茄洋葱のしずくですが、身体が疲れている夏の盛りに優しいスープがいいと思いました。中に蟹、巻海老と入っていますが、蟹も海老も茹でると汁が出ても…
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Matsumae-style grilled barracuda, abalone marinated liver, shrimp terrine, steamed duck, goldfish dumpling, carved stem vegetable and small watermelon
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Steamed Matsushima conger eel steamed with Yam (Yoro mushi steam), zunda edamame
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Soft Simmered Winter melon
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Fried young sweetfish with young sansho leaf
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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
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鮎唐黍揚を追加しました。
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高野豆腐・牛レバーステーキ仕立 香草牛酪ソースを追加しました。
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馬鈴薯鍬焼～フォアグラ丹那クリーム～を追加しました。