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Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

• Serves 1 · ¥600

• Cook time 1 min

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

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Clear soup, 'Fukuoka Spring' (Ariake nori, bamboo shoot, and Muromi River icefish)

I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table from my childhood. This is a clear soup…

• Serves 1 · ¥900

• Cook time 1 hr

Grilled Spanish mackerel pot-cooked rice

We propose 24 pleasures across a single year. The cool, refreshing aroma of watercress stimulates the appetite.

Swordfish baked with rice-bran koji

Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

• Serves 2 · ¥456

• Cook time 15 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Chilled Golden-Wave Soup; Crystal Ise Lobster

One egg to two go of stock is too soft; just under two go works better, served warm or chilled. For crystal Ise lobster, we pick apart the meat, bind…

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Tazuru Farm Shōgoin Turnip

For the Tazuru Farm Shōgoin turnip, I peel it with a thicker cut and simmer it down slowly with no seasoning added at all, drawing out the gentle…

• Serves 1 · ¥250

• Cook time 1 hr

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min