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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

Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Tomato, water shield

You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

• Serves 4 · ¥2,500

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

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

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

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

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

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

New-season blanched pike conger, and lime-cured chicken grunt

The new-season blanched pike conger is finished with a plum-and-wasabi flavor, and the lime-cured isaki is brought together with ponzu jelly. To…

• ¥330

• Cook time 1 hr

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

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

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

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

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

Rice, Rice, Rice

Rice is an inseparable presence in Japanese cuisine, so as a chef standing in a position connecting producers and consumers, I created this dish with…

• Serves 2 · ¥400

• Cook time 40 min

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

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…