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Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion

This time, on 'vinegared dishes,' I learned from instructor Nakamura (Ryōtei Chiyoda). I take up 'nanban-zuke.'

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900

• Cook time 1 hr

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

Softshell Turtle and Lotus Root Shinjo

The softshell turtle's simmering liquid is drawn out with sake and water for 30 minutes, skimming off the scum as it goes, then seasoning is added…

• Serves 20 · ¥6,000

• Cook time 1 hr

Eel Hot Pot

Throughout the year, our restaurant serves a hot-pot-style dish within the tasting menu that focuses on seasonal ingredients. This time it's a hot…

• Serves 1 · ¥1,000

• Cook time 1 hr

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

Duck Hot Pot

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥600

• Cook time 1 min

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion

Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts turning cold. Because we use a heated stone, you…

• Serves 1 · ¥330

• Cook time 30 min

Ishiyaki Abalone, Liver-Butter Sauce

The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…

• Serves 1 · ¥600

• Cook time 3 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'

Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Clam shinjo

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥400

• Cook time 1 hr

Whole eggplant simmered in broth, topped with yuba sauce

This time, under the theme "Early-Autumn Eggplant Dishes, a Variety," -- eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥300

• Cook time 1 hr

Black-skinned kabocha squash simmered with lemon, fat greenling and sea urchin simmered together, new burdock root filled with sakura-shrimp shinjo, small eggplant Dutch-style simmered

This dish expresses Japanese cuisine through dark tea (Fu brick tea). For reference, Fu brick tea, 50 g: ¥1,620. This is an assortment of separately…

• Serves 1 · ¥489.5

• Cook time 1 hr