Professional Basics

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750
• Cook time 30 min

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200
• Cook time 1 hr

Abalone tempura, Inaniwa udon, grated daikon, aromatics

This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…

• Serves 4 · ¥3,000
• Cook time 1 hr

Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000
• Cook time 1 hr

Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf

This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up with dishes that look delicious and catch your…

• ¥720
• Cook time 1 hr

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870
• Cook time 3 days

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460
• Cook time 14 hr

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850
• Cook time 4 hr

Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachi

This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We will cover the basic "Tatsutaage" dish.

Whiting tokusa-age — conger eel yawata-age, rich dashi, myoga

This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will be focusing on "Tokusaage."

Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu

This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We feature the "ainame clear-soup course."

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.