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Poke bowls, oyster bar, and other seafood delights.
07/03/2026
*as voted by the readers of R***E West Michigan TWO years in a row (2019, 2020)
this was just one course in the snow crab kaiseki meal at Beniya Mukayu ryokan in Kagaonsen, Japan
follow along for more crazy Japan dinners and Washoku cooking videos with Midwest ingredients.
Japanese cuisine is not just delicate miso soups and quiet little rice bowls. there’s also a strain of absolute chaos to it. Precision paired with reckless indulgence.
I felt that most at Rokukaku-tei in Osaka - a kushikatsu restaurant that served me 20 courses of deep fried food that even my midwestern American ass had no frame of reference for.
at Rokukaku-tei, they painstakingly assemble intricate skewers before frying them all in the same panko batter. fish purée piped into the holes of fresh lotus root. Whole fish skeletons woven onto skewers. fresh white asparagus stalks fried whole.
without the menu, half the time you have genuinely no idea what you’re eating until you bite in.
I affectionately dubbed it “the Applebees tasting menu.”
when I got back home, I knew I wanted to make my own version.
salmon kushikatsu with Hiroshima lemon mayo, salmon roe, and lacinato kale
05/16/2026
catch me with a donburi like this three days a week now that the fulton street farmers market is back on its summer schedule.
rice, local eggs, dashi omelette, spring vegetables and mushrooms simmered in dashi, preserved things from the last couple weeks and months.
japanese in structure. midwest in ingredients.
today’s bowl came together from
early spring, Midwest.
a couple weeks where the ground starts waking up again.
yachaejeon = Korean vegetable pancake.
one of my favorite ways to indulge in the bounty of the season.
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