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Sea Cucumber with Soy pulp, Abalone Liver with Butter, Black Sesame Egg with a Touch of Rin Glaze, Arihei-Style Squid, Yellowtail and Bettarazuke Hakata-Style, Plum Monaka, Matcha Kinton with Budou-mame, Herring Roe Namasu

This is the course preceding the hassun course. For the sea cucumber with soy pulp, I put the sea cucumber in a bamboo colander together with round…

• Serves 1 · ¥830

• Cook time 1 hr

Spanish mackerel steamed in scallion oil (firefly squid sauce)

This is a steamed-dish proposal devised as a way to work around rising ingredient costs. For the Spanish mackerel steamed in scallion oil with…

• Serves 1 · ¥900

• Cook time 30 min

Giant Pacific octopus grilled and steeped in dashi

This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

• Serves 1 · ¥460

• Cook time 1 hr

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Wagyu Beef, Three Ways, Low-Temperature Grilled

This grilled dish, with its creatively devised presentation and serving style, is Wagyu Beef, Three Ways, Low-Temperature Grilled. Meat's composition…

• Serves 1 · ¥2,500

• Cook time 3 hr

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Sea bass oil-seared tataki, fish-sauce-based thick sauce

"Koku" — the richness that spreads through the mouth the instant you take a bite. If you were to express this in music, it would resemble the…

• Serves 5 · ¥900

• Cook time 40 min

Turnip and Duck Jibu-ni

This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

• Serves 1 · ¥800

• Cook time 2 hr

Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki

A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a variety of fish, making lavish use of showcase…

• Serves 1 · ¥600

• Cook time 30 min

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi

This is a use of the winter ingredient yellowtail. This is the grilled course. For the yellowtail sake-lees yuan-yaki, the yellowtail is filleted…

• Serves 1 · ¥400

• Cook time 1 days

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Mountain yam mold, karukan-style

This is the appetizer. For the mountain yam karukan-yose, I think quite a few restaurants make a jelly-set mountain yam dish, but I got the idea from…

• Serves 1 · ¥1,200

• Cook time 40 min

Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Spanish mackerel and turnip

This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

• Serves 1 · ¥600

• Cook time 2 hr

Crystal aspic

For the chilled simmered course, I designed it with couples in their thirties in mind, around the concept of “a refreshing concentration of dashi's…

• ¥180

• Cook time 40 min

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Charcoal-grilled wild mallard (lily bulb)

After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply low-temperature cooking, and finish it by smoking…

• Serves 1 · ¥2,500

• Cook time 1 hr

Three-Fruit Jelly Terrine

Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…