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Eel and cucumber in vinegar

This is a vinegared dish. We always include one eel dish in the summer course. This time we made it as the classic unagi-zaku, shaped into an eel…

• Serves 1 · ¥450

• Cook time 40 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

Gunma Prefecture Masuda Beef, Low-Temperature Roast

My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount Tanigawa, in Minakami, Gunma Prefecture. The view…

• Serves 1 · ¥820

• Cook time 1 hr

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

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

Jade-green simmered eggplant and Pacific saury simmered and steeped in broth

This is a paired simmered course. The Jade-Green Simmered Eggplant is a dish prepared using a cooking method involving oil, but it's cooked so that…

• Serves 1 · ¥300

• Cook time 3 hr

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 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

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Niigata willowy flounder wakasa-yaki

Willowy flounder has an unusually elongated shape among flatfish, and is a prized high-end fish known for its very delicate, subtle flavor. Northern…

• Serves 1 · ¥460

• Cook time 30 min

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce

This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

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

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• 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

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

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

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