Sashimi of juvenile yellowtail

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  Inada is a young fish of buri (yellowtail).
  It has less peculiar taste than buri, and has tender meat.

• It grows as a name of inada (or tsubasu) → warasa (or hamachi) → mejiro → buri.

Herb-grilled juvenile yellowtail

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  It is grilled with sauce based on spinach and light-brown miso.

• It is a little similar to saikyo-zuke. (fish pickled in sweet Kyoto-style miso)

Spring salad of Juvenile yellowtail

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  It's a kind of salad which is enjoyable the texture of the food, added with radish and nuts,etc.

• Topping of nuts goes well with salad.

Scallop salad colored with fruits

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  It's a kind of dishes to suit at the beginning of summer.
  I use a grapefruit in this dish, so that a lemon is a little too strong acid taste.

• Scallop has sexuality, namely orange-colored one is female and beige-colored one is male.

Escabeche of small horse-mackerel

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  It is a marinade made of potherb and mame-aji fried crisp using seasoning liquid.

• This is a plain-tasting dish by using lemon and dill, etc.

Aji frai [Deep-fried horse mackerel]

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  I cooked "Aji no Su-jime"( horse mackerel pickled in vinegar) and "Aji no Tataki"( finely chopped horse mackerel sashimi) along with "Aji frai".

• It can be made up crispy "Aji frai", if coating "koromo"(batter) on it just before frying.

Isaki no sote [Sauteed Grunt (with sauce like ratatouille)]

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  Sauce like ratatouille is made by stewing summer vegetables as eggplants and zucchini and so on with tomato taste, and by adding thyme that is a herb of the mint family.

• "Isaki" has a dorsal fin with sharp stings, so we have to take care not to stick ourselves.