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Braised Fruit Pork Belly, Cheese-Baked '540' Potato

Bringing out the appeal of Hokkaido's overwintered vegetables Overwintered vegetables used: '540' potato, overwintered carrot, Kawanishi long yam…

• Serves 1 · ¥390

• Cook time 2 min

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

Sea bream and aromatic vegetable hakusen-age, chia seed dressing

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

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

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 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

Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

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

Turnip and soft roe tofu

This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

• Serves 1 · ¥550

• Cook time 30 min

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

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Abalone Shabu-Shabu, 'Shuto Sauce,' 'Liver Soy Sauce'

By slicing the abalone extremely thin and preparing it shabu-shabu style, heat is added in a way that increases the original texture and umami…

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

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• 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

Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki

As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…

• Serves 1 · ¥1,250

• Cook time 1 hr

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Monkfish liver, monkfish jellied broth

This is part of an effort to cope with rising food costs. At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often…

• Serves 1 · ¥350

• Cook time 2 hr

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min