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Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Smoked fugu milt sushi

Mixed with the sushi rice in equal proportion, so it takes on the aroma of the shirako.

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

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

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Tilefish, kombu-cured and koji-marinated, with kombu-cured white melon, needle-cut wasabi, and seasoned soy sauce

For the tilefish kombu-cured kōji-pickle, the vinegar-cured tilefish is rolled with kombu and vegetables, then marinated in amazake for about a week…

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

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

Fried Kamo Nasu Topped with Seared Raw Uni

An absolute sure bet — the classic of classics.

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

Eel and Avocado, Checkerboard-Fried

Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…

• Serves 1 · ¥450

• Cook time 15 min

Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…

• Serves 4 · ¥430

• Cook time 30 min

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

Ayu Vinegared Dish (Mikadoya)

This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…

• Serves 1 · ¥800

• Cook time 1 hr

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

Charcoal-Grilled Young Sweetfish

Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…

• Serves 2 · ¥800

• Cook time 30 min