"Sesame Miso Cream Yaki" is a grilled dish that uses local ingredients to meet the desire to eat both, fusing miso-boiled mackerel and miso-fried eggplant in a stylish way. In contrast to Oita's Seki mackerel, which is mainly suitable for light dishes such as sashimi, Sagami's "Matsuwa mackerel" is perfect for rich dishes such as simmered dishes and marinated mackerel, and is especially fatty in early autumn. "Kana Murasaki" is a new variety of water eggplant that was announced just last year. The skin is soft and can be eaten raw, but it also goes well with oil, and when fried, it has a chewy and juicy texture. By combining it with chestnuts and ginkgo nuts with a fluffy texture, we have recreated the luxurious and diverse textures of autumn.
As I am originally from Kanagawa Prefecture, I have devised an early autumn dish that incorporates plenty of local ingredients from Sagami. I pursue newness in the sense of unearthing old works and offering them to the present.