This is one of the dishes featured in our dinner course.
This vessel is called a ‘kanae’, a traditional type of vessel that has been used since ancient times not only for meals but also in ritual ceremonies.
Our restaurant’s name, tridor, comes from the prefix tri- meaning ‘three.’ The word kanae also refers to the number three, so we thought it would be fitting to create a course dish served in this special vessel.
At first, I tried applying glaze and firing the vessel in several ways, but none of them felt quite right. So instead, I decided to carve patterns into the surface, giving it a finish similar to unglazed pottery.
Since the ding was also used in rituals, I started sketching patterns that would feel somewhat ceremonial. But as I kept adding lines, I got carried away, and in the end it turned into a geometric design—my tendency to overwork things sometimes outweighs my sense of style.
The dish served in this vessel is Meloso with Ashiaka prawns. In our course, it is presented as a warm appetizer. (Meloso is a Spanish-style risotto.)
The dish is set on a base of salsa verde made with Malabar spinach purée and sea bream broth, then finished with Shadow Queen potato cream and a touch of squid ink oil.
For the rice, we use Nagomi Risotto, a special variety that blends Carnaroli with Hitomebore. It is cooked in a rich broth made from Ashiaka prawns and lobster, then finished with tender Ashiaka prawn prepared confit-style and crispy Shadow Queen potato chips.
This dish was created with the hope that, when you lift the lid of the kanae, it feels as if an entire little world opens up inside the vessel.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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