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Ise lobster and Tennoji turnip, grilled with ginjo sesame sauce

This makes use of the winter ingredient Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 2 · ¥3,500

• Cook time 2 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

Bamboo-leaf sushi, three flavors

A modern take on regional cuisine Original regional dish: sasa-zushi Looking back on the history of dishes that have been eaten since long ago, I…

• Serves 4 · ¥174.7

• Cook time 1 hr

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

Splendid alfonsino mago-chazuke

This is the rice course, devised with the presentation in mind. Kinmedai mago-chazuke was finished under the concepts of "nostalgic" and "gentle." It…

• Serves 1 · ¥700

• Cook time 30 min

Salted Sea Urchin and Red Mizu Matsumae-Style Pickle

For the salted sea urchin and red mizu — a wild mountain vegetable — Matsumae-style pickle, I finely chop shiso and myoga for aroma, peel the red…

• ¥360

• Cook time 40 min

Snow crab, aromatic-grilled (Large-Batch Cooking)

This is grilled snow crab kōmi-yaki (aromatic-sauce grilled dish). Kōmi-yaki is a dish we often serve at banquets at our establishment, and it is…

• Serves 1 · ¥370

• 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

'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

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

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 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

Shimanto River Region

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Champion Wagyu Fillet Steak and Abalone Steak

This is a grilled dish. As a child, I have a memory of burning dried branches in a hōroku — an earthenware roasting dish — during the fire that sends…

• Serves 1 · ¥3,300

• Cook time 2 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

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

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• 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

Spanish mackerel namerō

This is a dish devised as a substitute for the sashimi course, with the presentation carefully considered. Sawara namerō (a minced raw-fish dish…

• Serves 1 · ¥500

• Cook time 30 min

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

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min