Professional Basics

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

Kamo eggplant, mansion-style platter: miso-glazed grilled Kamo eggplant, salt-steamed aigamo duck, aze-mame edamame, shrimp simmered in sake, thread-cut flower garnish, and pickled ginger shoot

This time, we learned about pottery from Technical Director Yoshiteru Iwata (Royal Park Hotel). We will focus on Shigi-yaki.

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Sesame tofu with rapeseed blossom, sprout-wrapped herring roe, smoked octopus, petal-cut lily bulb, and wasabi

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'goma-dōfu.'

• Serves 1 · ¥187
• Cook time 40 min

Fried shirako tofu with asparagus, scallion, and red grated daikon

This time, on 'fried dishes,' I learned from instructor Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up 'fried shirako tofu.'

Shrimp-shaped taro fukume (maki-grade prawn umani, garland chrysanthemum greens, yuzu)

This time, on 'simmered dishes,' I learned from chef Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up steeped simmered dishes.

Barracuda pot-cooked rice (leek, ginger, shiso, chives, sudachi, scallion oil)

This time, on 'the rice course,' I learned from chef Kimizuka (Yoyogi, Shiki no Aji Horikawa). This time I take up 'kama-daki gohan.'