Rice cooked with umami-rich scallop and kombu and garnished green spring vegetables such as nanohana and seri.The crispness of seasonal green vegetables and the vivid green color make this an impressive dish. ■ Ingredients（ for 4 persons ） 2 cups...
August 2020
An exquisite spring soup with seasonal clams and ichiban dashi. The green color of kinome gives a vivid impression. ■ Ingredients（ for 4 persons ） 8 clams (50g each) 4 leaves kinome, a young leaf of the Japanese pepper tree...
August 2020
Edible wild plants like taranome, fuki, urui, kogomi and tsukushi are some of the first vegetables to burst forth in spring. Japanese people hope that by eating them they can absorb some of the season’s useful vigor. Marinating the vegetables...
August 2020
Ninomo wan with nourishing umami-rich dashi and hamo, vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura is good for digestion in hot summer days. You can cook a large amount of it and serve it...
August 2020
A dish of noodles in summer, somen noodles dressed in a sauce of umami-rich dashi with sesame flavor. Please enjoy the noodles and toppings: Attentively prepared grilled eggplant, the airy texture of finely cut egg crape, and the crispiness of...
August 2020
Five marinated summer vegetables, such as eggplant and pumpkin, in tosazu vinegar made up of two sorts of vinegar and umami rich dashi. The vegetables are carefully deep fried to keep their crispiness and color. A dish that appeals to...
August 2020
The chef simmered seabream and seasonal small turnips. With a little time and effort, the dish tastes much more delicious.Yuzu lets us know autumn is coming. ■ Ingredients（ for 4 persons ） 1 seabream backbone 4 slices (30g each) seabream...
August 2020
Stir-fried eggplant in season with sliced pork ribs then parboiled in umami-rich ichiban dashi.It is in perfect accord with the first rice of the year. ■ Ingredients（ for 4 persons ） 300g thin sliced pork rib 1 (100g) eggplant 1...
August 2020
A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich.Please enjoy the synergistic effect of bonito flakes and mushrooms. ■ Ingredients（ for 4 persons ） 1 bundle (400g) komatsu-na (Brassica campestris var. perviridis)...
August 2020
The thick soy sauce in Kaeshi and ingredients, such as chicken and leeks give umami to the dipping sauce.Please enjoy the soba noodles with the umami-rich sauce. Soba for 4 persons 280g chicken meat 2 large scallions 50cc dark soy...
August 2020