Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup

Lobster, Blowfish, Oyster, Taro and Truffle with Shiro-miso (White miso) Soup

A thick and richly flavored soup, this dish is a seafood lover's dream. Don't let this soup fool you with it's appearance, it takes quite a lot of preparation to make. To create this dish, each ingredient is prepared separately and then added into the final base. Making this dish as a stew will not suffice when made in the traditional Kyoto way.


ロブスター、ふぐ、牡蠣、里芋、黒トリュフの白味噌煮　

冬の宝石を材料ごとに下ごしらえをし、ひとつのお料理に仕上げた一品。
最後の一滴迄残せません。









Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin

Kumamoto Oyster Wrapped with Washyugyu and California Sea Urchin

Japanese pride themselves on serving the finest, freshest ingredients year round. In the winter, one such specialty is the kumamoto oyster, topped with raw beef from Japan that is raised in the US and the best quality sea urchin harvested from the California coast. It is then drizzled with simmered, condensed soy sauce and vegetable dashi.


クマモトオイスターの和州牛巻き　カリフォルニア産ウニのせ
野菜の出汁と煮詰めた醤油のソースと

冬の味覚の代名詞、牡蠣。今回は小ぶりでひと口で全てを味わえるクマモトオイスターを堪能する一品。
極上の和州牛と産地直送の新鮮なウニとともに自家製醤油ソースで頂きます。
ひと口で心を奪う、最高の冬の一品です。















Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Deep Fried Scallops, Truffle and Bottarga with Potato and Suppon (Soft-shelled Turtle) Extract Sauce

Deep Fried Scallops, Truffle and Bottarga with Potato and Suppon (Soft-shelled Turtle) Extract Sauce

This dish was made with expensive winter ingredients, not commonly found in local households. The dish takes a while to prepare, but it’s worth the wait.


ホタテとトリュフとカラスミのフライ　ジャガイモとスッポンスープのソースを添えて

日本料理店の冬の台所メニュー。超豪勢版。

Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Amberjack Sashimi from Himi, Toyama Prefecture, Japan

Amberjack Sashimi from Himi, Toyama Prefecture, Japan

December is the best harvest season for this fish. It’s fatty, fresh, rich texture is delectable.


富山県氷見産ブリのお刺身

こちらに氷見産のブリの旨さが詳しく載っています。(https://beauty-hokuriku.com/p/buri2014 )







Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Roasted Venison With Cranberry Sauce

Roasted Venison With Cranberry Sauce

Roasted Venison With Cranberry Sauce

Roasted Venison With Cranberry Sauce

The burgundy color alludes to a warm on a winter night.


ローステッドベニソン

鹿肉のロースト。鹿の好物、クランベリーのソースで頂きます。
全体をバーガンディ色で統一し、冬の一品として仕上げます。

Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Grilled King Crab With Watercress Sauce

Grilled King Crab With Watercress Sauce

Grilled King Crab With Watercress Sauce

Grilled King Crab With Watercress Sauce

The combination of the king crab meat and sudachi (a Japanese citrus) juice adds an excellent flavor. The green sauce is made with fine bonito and kombu (kelp). The red king crab meat and watercress green will be a nice Christmas dish.


タラバガニのグリル　クレソンの餡掛け

タラバガニの身にスダチの酸味が絶妙に合います。丁寧に取った鰹と昆布の出汁にさわやかなクレソンが色を添えます。クリスマスにぴったりな一品です。

Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Ikura (Salmon Roe) And Beets Roll Sushi Star Version

Ikura (Salmon Roe) And Beets Roll Sushi Star Version


The chef was inspired by the night sky of winter to make this dish.
The sushi rice was mixed with beets juice. Ikura adds some saltiness to finish up this dish.


ビーツといくらの巻き寿司　スター仕様

冬の澄んだ夜空にインスパイアされた一品。
ビーツのジュースで酢飯が和えられています。いくらの塩気で最後に味を整えます。

Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi