The clouds floating in the late-summer sky seem to be gradually bringing a hint of autumn. In this issue, we’ll highlight the unexpected charms of our signature dishes—the pride of our restaurant—and suggest new ways to enjoy your meals that will add even more depth to your dining experience.
Creative Ways to Expand the Possibilities of Dashi-Maki Tamago
Our signature dish, the “Carefully Crafted Dashi-Infused Rolled Omelet,” is carefully grilled by our chefs and features a rich dashi flavor that spreads throughout your mouth. However, there’s an even greater way to enjoy this dish. For example, our “Dashi-Maki Tamago with Thick Sauce,” known for its melt-in-your-mouth texture, allows you to savor the umami of the dashi even more intensely. Additionally, our “Deep-Fried Dashi-Maki Tamago,” which gains a toasty aroma from frying, offers an exquisite contrast between its crispy exterior and fluffy interior. Furthermore, one unexpected combination worth trying is the “Sukiyaki Dashi-Maki Sandwich.” The sweet-and-salty flavor of sukiyaki layered with the gentle dashi-infused egg creates a sense of satisfaction unlike anything you’ve experienced before. Precisely because these are classic menu items, simply changing the cooking method or combinations can lead to entirely new discoveries.
Textures by Cut That Will Change Your Perception of Yakitori
Yakitori is a classic at izakayas, but you can enjoy our skewers made with “Daisen Chicken” even more by learning about the unique characteristics of each cut. For example, the classic “Daisen Chicken Thigh Skewer” is known for its juicy flavor and springy texture, while the “Daisen Chicken Liver Skewer” offers a unique, rich umami and a smooth mouthfeel. Additionally, the “Oyama Chicken Skin Skewer” has excess fat rendered off during grilling, bringing out a crispy, aromatic flavor. Furthermore, the “Daisen Chicken Tsukune Skewers with Cartilage,” accented by a crunchy texture, undergoes a dramatic transformation in flavor when coated with egg yolk—adding a mellow richness to the tsukune. Comparing how the ingredients’ character changes with different seasonings—such as salt and sauce—and discovering your favorite combination is a truly indulgent way for adults to spend their time.
A New Side of Sake Brought Out by Grilled Mackerel
Among the grilled seafood dishes, “Grilled Shime Saba” pairs exceptionally well with sake. The distinctive tartness of shime saba and the sweetness of its fat, brought out by grilling, harmonize beautifully with the crisp, clean flavor of sake. When paired with a dry sake such as “Kubota Hyakuju Tokubetsu Honjozo,” the mackerel’s umami is further accentuated, leaving a pleasant aftertaste that lingers on the palate. If you’re looking for a more floral aroma, try pairing it with “Ugo no Tsuki Junmai Ginjo.” The toasty aroma of the seared mackerel blends with the ginjo fragrance, bringing out the sake’s delicate character. If you take your time to savor this pairing in the tranquil setting of a private room, your usual evening drink will be transformed into a special experience. We invite you to experience for yourself the marriage of grilling techniques that bring out the natural umami of the ingredients and carefully selected sake.