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Niigata willowy flounder wakasa-yaki

Willowy flounder has an unusually elongated shape among flatfish, and is a prized high-end fish known for its very delicate, subtle flavor. Northern…

• Serves 1 · ¥460

• 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

Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce

This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'

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

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

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

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'shiro-zu-ae.'

Salmon skin-and-roe dumplings, soup course

A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

• Serves 4 · ¥800

• Cook time 1 hr

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min

Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'kenchin-yaki.'

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

Niigata Noppe

A modern take on regional cuisine Original regional dish: Niigata noppe Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥1,000

• Cook time 2 hr

Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

A modern take on regional cuisine Original regional dish: simmered wheel-shaped wheat gluten Looking back on the history of dishes that have been…

• Serves 4 · ¥298.6

• Cook time 1 hr

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu

This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We feature the "ainame clear-soup course."

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

Hinai-Jidori Kiritanpo Yaki-Bitashi

This time, the theme is "Reimagined Local Cuisine" — a creative reworking of the standard way Akita Prefecture's local cuisine is typically served…

• Serves 1 · ¥940

• Cook time 40 min

(Opening hassun) Gion Festival

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 · ¥650

• Cook time 1 hr