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Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish

This is the sashimi course. This is something I first served when I led a training seminar for AAJ, and this time I've made it again with a fresh…

• Serves 1 · ¥3,000

• Cook time 1 hr

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

Sea bream, pen shell clam, and bluefin tuna straw-seared

From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…

• Serves 1 · ¥1,600

• Cook time 1 hr

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Hadano Mandarin Orange Kuzu-yu

I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…

• Serves 1 · ¥200

• Cook time 30 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

• Serves 1 · ¥1,380

• Cook time 3 hr

Ice Block Presentation

For the palate-refreshing mid-meal course, I made it into an ice-block presentation. This time I laid down bamboo leaves and served sudachi sōmen…

• Serves 1 · ¥980

• Cook time 1 hr

Bamboo shoot, kombu-cured

This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…

• Serves 1 · ¥580

• Cook time 1 days

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

• Serves 1 · ¥2,800

• Cook time 30 min

Eel and Winter Melon, Hakata-Style

This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…

• Serves 10 · ¥4,500

• Cook time 1 hr

Eel and Summer-Vegetable Aspic

The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…

• Serves 1 · ¥750

• Cook time 3 hr

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

Molokheiya Hand-Cut Soba

This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…

• Serves 1 · ¥2,290

• Cook time 1 days

Kombu-Cured Sweet Shrimp

This is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for beating the summer heat. For the kombu-cured sweet…

• Serves 1 · ¥1,418

• Cook time 2 hr