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Butter tea tofu — ice-cellar style

This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

• Serves 9 · ¥40

• Cook time 40 min

Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

• Serves 1 · ¥100

• Cook time 2 hr

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Crimson-Fuji Inaniwa udon, cloud-white abalone, tempura bits, aromatics

So that it's clear the tanuki — the shape-shifting trickster of folklore — has transformed itself into Crimson Fuji, I scattered tenkasu, the fried…

• Serves 4 · ¥3,000

• Cook time 1 hr

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Olive beef rib, loin shabu-shabu in a bowl, water shield, jute mallow, jade eggplant, julienned ginger

"Olive Beef," a premium Kagawa Prefecture Kuroge Wagyu, has a rich body while still tasting refreshingly clean. This is a dish for savoring that beef…

• Serves 1 · ¥280

• Cook time 40 min

Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

For the Kuroge Wagyu beef tenderloin with apple egg-yolk vinegar, meat is rarely used in a vinegared dish, so I thought I would take this opportunity…

• ¥1,000

• Cook time 40 min

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

• Serves 1 · ¥750

• Cook time 40 min

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Zuwai crab and seared matsutake layered, raw salmon roe skein, grated yuzu

Tags & categories related to this post : October, November, striking, elegant, snow crab, matsutake, salmon roe skein (sujiko), yuzu, kaiseki…

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Fruit Tomato and Blue Cheese Chawanmushi

Since we want the micro tomatoes to have a popping texture, we place them on raw and uncooked. We pour over the sweet, nectar-like juice that comes…

Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

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

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

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

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

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

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