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Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

Kisarazu: Japanese Noodles of the Banzu Tidal Flats

The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

• Serves 1 · ¥730

• Cook time 50 min

Eel Inro-Zushi

This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…

• Serves 1 · ¥520

• Cook time 20 min

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

• Serves 1 · ¥1,200

• Cook time 30 min

'Kasube' Aspic (from Wakkanai, Hokkaido)

This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido, I'd like to propose dishes using the seafood…

• Serves 1 · ¥450

• Cook time 1 hr

Chilled Beef and Baby Corn

This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…

• Serves 4 · ¥900

• Cook time 1 hr

Charcoal-Grilled Ayu with Aonori and Clam Porridge

The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…

• Serves 4 · ¥1,200

• Cook time 20 min

Pike Conger and Summer Vegetables

Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…

• Serves 4 · ¥800

• Cook time 30 min

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

• Serves 1 · ¥87

• Cook time 2 hr

Ayu Vinegared Dish (Mikadoya)

This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…

• Serves 1 · ¥800

• Cook time 1 hr

Salt-Grilled Ayu (Mikadoya)

Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…

• Serves 5 · ¥5,000

• Cook time 30 min

Ayu Segoshi (Mikadoya)

A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…

• Serves 1 · ¥1,200

• Cook time 10 min

Ayu Nanban Porridge (Mikadoya)

Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…

• Serves 10 · ¥8,000

• Cook time 1 hr

Young Sweetfish Oil-Sardine

This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

• Serves 1 · ¥540

• Cook time 1 hr

Abalone Karinto

This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…

• Serves 1 · ¥1,200

• Cook time 4 hr

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Grilled Hachiku Bamboo Shoot and Mallard Duck Sandwich

This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…

• Serves 1 · ¥520

• Cook time 1 hr

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Shuto-Dressed Namaribushi and Spring Vegetables

This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…

• Serves 1 · ¥450

• Cook time 45 min

Deep-Fried Tofu with Butterbur Sprout

A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…

• Serves 16 · ¥2,000

• Cook time 15 min