It’s October, and as the leaves on the trees begin to change color, we can really feel autumn deepening. Today, we’d like to highlight some of the lesser-known culinary techniques and unexpected aspects of the ingredients behind our classic menu items—dishes we’ve been serving for many years. Let’s explore the meticulous attention to detail of our chefs, which is often overlooked precisely because these are such familiar favorites.
A New Take on Dashi-Maki Tamago, Infused with the Flavors of Fall
Our signature dish, the dashimaki tamago, is elevated with seasonal colors in our “Dashimaki Tamago with Mushroom Butter and Cheese Sauce”—a dish that truly heralds the arrival of fall. We’ve taken our dashimaki tamago—which highlights the gentle flavor of dashi—and topped it with aromatic mushrooms sautéed in butter, then generously coated it with a rich cheese-infused sauce. This combination adds a Western richness to the traditional Japanese dashimaki tamago, creating a depth of flavor unlike anything you’ve tasted before. In the serene setting of a private room, take your time savoring this dish as you watch the piping-hot sauce seep into the omelet. You’re sure to experience a luxurious harmony unique to autumn, where each ingredient brings out the best in the others.
Grilling Techniques for Skewers That Bring Out the Best in Oyama Chicken
Our restaurant takes pride in its “Daisen Chicken” skewers, which are cooked to perfection for each cut to bring out their full potential. In particular, the “Oyama Chicken Bonjiri Skewer” is exceptionally well-marbled with fat. When slowly grilled over charcoal, the outside becomes crispy and aromatic, while the inside remains surprisingly juicy. If you choose the sauce-grilled option, our secret sauce enhances the sweetness of the fat; if you choose the salt-grilled option, you can directly experience the robust, natural umami of the meat. Our skilled chefs grill each skewer individually, carefully assessing the meat’s texture and the way the fat drips, ensuring that your time chatting with friends in a private room is made even more enjoyable. We invite you to experience the essence of chicken—simple yet profound.
The Golden Ratio of Toastiness and Umami, as Revealed by Grilled Mackerel
Among our seafood menu items, the “Grilled Mackerel” is a particular favorite among our customers. After carefully seasoning the rich, fatty mackerel, we sear the surface just before serving, bringing out both the savory aroma of the skin and the moist, savory flavor of the flesh. This extra step of searing brings out the natural sweetness of the mackerel’s fat and creates a melt-in-your-mouth texture. The moment the savory aroma wafts up your nose, you’ll once again realize just how well it pairs with sake or shochu. Despite our bustling location right in front of Yokohama Station, the private rooms—which are enveloped in silence the moment the door closes—offer a special moment to savor the delicate flavors of this seared mackerel, allowing you to forget the hustle and bustle of everyday life.