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Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 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

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

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

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

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

Sea bream (uni, shiso flower spike, wasabi)

We want guests to feel how just the way you grate it can make the wasabi's aroma stronger. Whether it's a seasoning or an ingredient, we want to hold…

New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

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

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Smoked fugu milt sushi

Mixed with the sushi rice in equal proportion, so it takes on the aroma of the shirako.

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr

Shimanto River Region

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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

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

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min