While respecting traditions, Onozawa’s original recipes strike a delicate balance between comfort and excitement. The seasonal omakase menu changes every month, featuring signature dishes that use high-quality ingredients sourced from all over Japan. Fans continue to come back to discover new flavors.

Served during the autumn months, the “boneless” grilled Pacific saury is not to be missed. Inheriting the recipe from his mentor at Ginza Yabe, this unique dish accentuates the rich flavor of the fish. Fresh sanma is first opened from the back to remove all the bones before it’s reconstructed as a whole fish and grilled over charcoal. Enjoy the sensation of biting into a piece of grilled fish without worrying about the tiny bones.

Torotaku rolls are another guest favorite. A generous heap of tossaki, the rich and fatty meat near the tuna’s head, and pickled radish are wrapped in seaweed with rice. The soft and buttery toro just melts away in your mouth, leaving this amazing flavor in your mouth. The sesame tofu appetizer is served with hairy crab. The creamy tofu pairs well with the flavor of the crab.

The scallop shinjo soup is full of umami. The fragrant broth is made by soaking kombu in water and cooking it slowly on low heat. As the finishing touch, dried bonito flakes are shaved fresh as the guests arrive at the restaurant. The fish flakes are added to the warm broth, filling the room with a warm aroma.

The main dish is the signature grilled eel, served on a beautiful square plate. Cooked over charcoal, the skin is crisp and fragrant while inside is soft and fluffy.

For the last course, guests can choose their liking from a number of Japanese comfort foods such as soba and curry rice. Onozawa’s homemade noodles have a fresh flavor and satisfying texture. They are available plain or with seasonal toppings such as sudachi citrus, junsai, oysters and soft-shelled turtle. For karasumi soba, the chef generously grates the homemade salted mullet roe in front of the guest. You can order different combinations of noodles and rice dishes, which come in various sizes. Here, no guests go home hungry.

INGREDIENTS
Fresh ingredients are sourced from trusted suppliers from across the country. The fatty tuna used for torotaku rolls is sourced from Yamayuki, a specialized wholesaler in Toyosu that deals with top sushi restaurants. The sanma, or Pacific saury, is selected from the day’s biggest catches at the Toyosu Market. Other high-quality seafoods come from Junichi Fujimoto, a fisherman in Ehime, and Sakanabito, a wholesaler in Kanagawa. The eel comes from Mikawa Isshiki in Aichi.

For the homemade soba noodles, the chef uses buckwheat flour from Hitachi Aki Soba in Ibaraki Prefecture. The rice is aged Tsuyahime grains from Shimane. The seaweed comes from Ariake.