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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Spanish mackerel and napa cabbage snow-viewing hot pot with yuzu-and-chili condiment

This dish makes use of Fukuoka's Tokusen Hon-Sawara, exceptionally fresh Japanese Spanish mackerel. Eating it together with sweet napa cabbage lets…

• Serves 4 · ¥500

• Cook time 1 hr

Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the prefecture, I wanted to use appealing local Chiba…

• Serves 1 · ¥730

• Cook time 50 min

Abalone tempura, Inaniwa udon, grated daikon, aromatics

This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…

• Serves 4 · ¥3,000

• Cook time 1 hr

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

Small Eggplant Jelly

We slowly steep the grilled eggplant in a broth with a touch of consommé added, until it becomes soft and infused with flavor.

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

The balance between the saltiness of the karasumi and the flavor of the tilefish is superb.

Winter Melon Manju

For a light, fluffy sauce, we add well-drained tofu.

Shijimi Clam Chawanmushi, Cauliflower Surinagashi

This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…

• Serves 1 · ¥200

• Cook time 1 hr

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr

Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200

• Cook time 12 hr

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi

For the seared surf clam and cockle, both kinds of shellfish taste sweeter raw, so I lightly smoke them to about a quick-blanch degree to add aroma…

• ¥650

• Cook time 1 hr

Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

• Serves 1 · ¥1,000

• Cook time 40 min

Chilled Tomato Sōmen

This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

• Serves 1 · ¥138

• Cook time 8 min

Seiko Crab Cold Dish

We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

• Serves 1 · ¥2,000

• Cook time 4 hr

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Crab, Local Clam and Rapeseed Blossom Crystal Aspic

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,000

• Cook time 3 min

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr