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PLATS is exclusively accessible to our esteemed members.
We provide two distinct membership tiers:
General Membership：BENTO, CHEF
Professional Membership：RECIPE, INGREDIENTS
Products
Raw shiitake mushroom
These are high-quality shiitake mushrooms with particular attention to color, shape, and taste...
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Rishiri Kelp
This is a high-quality kelp that makes a slightly salty dashi with a clear aroma.
It is used ...
It is used ...
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Salmon roe pickled in soy sauce
It is no exaggeration to say that the deliciousness of food is entirely determined by its freshne...
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Shinshu Premium Wasabi Roasted Beef with White Asparagus
Chef : Masami Kobayashi
Store: XIV Karuizawa
Sumptuous Hokkaido white asparagus accompa...
Store: XIV Karuizawa
Sumptuous Hokkaido white asparagus accompa...
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ShioBuri (salted yellowtail) with Daikon Radish and Abalone Confit
Chef : Teruaki Mochizuki
Store: The New Okura, Yokohama
Store: The New Okura, Yokohama
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Shiretoko Kinki
We deliver high-quality fish dried overnight in Shari Town, which is located on the Shir...
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Shrimp, Uni (sea urchin) and Okura Yose (jelly coat), alongside Tenderly Simmered Abalone, Pumpkin, and Shiitake Mushroom in Tongan (Winter Gourd) Soup
Chef : Toshikazu Kurosaka
Store: Sushi Hasegawa, Nishiazabu
Store: Sushi Hasegawa, Nishiazabu
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Simmered Ezo Abalone with Sansho (Japanese Pepper), Yamashina Eggplant Infusion, and Toji Yuba Infusion
Chef : Katsuhiro Onodera
Store: Ginza Fukujui Ginza
Store: Ginza Fukujui Ginza
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Snow crab
Snow crab is a crustacean that is distributed throughout the Sea of Japan. Also called Matsuba cr...
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Steam cooked Abalone and Sea Urchins with Wakame Seaweed
Chef : Masaru Yoshii
Store: Ginza Kasuga
This highly sought-after abalone is farmed in ...
Store: Ginza Kasuga
This highly sought-after abalone is farmed in ...
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Steamed Mososu Shellfish with Imo Somen Noodle
Chef : Kazutoshi Ikuta
Mososu shellfish is a type of welk found in the northern regions of...
Mososu shellfish is a type of welk found in the northern regions of...
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Sweet shrimp
Because the shrimp is freshly caught and frozen immediately on the ship, the original taste of th...
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Thinly Sliced Flatfish Sashimi
Chef : Masashi Tomiyama
Flatfish from Hokkaido: Although the availability can vary at time...
Flatfish from Hokkaido: Although the availability can vary at time...
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Usui Mame (Green Bean) Usu-Kudzu-Shitate (Arrowroot) with Kuruma Shrimp and Rice Cakes
Chef : Hiroshi Ikawa
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
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Walnut Tofu / Tokishirazu Salmon Edoyaki / Rice Cooked in Source with Abalone and Ginkgo Nuts
Chef : Michiaki Saito
Store: Kinari
Store: Kinari
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White Miso Soup with Yomogi Fu (mugwort seitan) and Grilled Yuba (tofu skin)
Chef : Hiroshi Ikawa
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
Store: Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
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YASUTOSHI KINJYO
Kani Kato: Chef
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