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Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Spring turnip and Date chicken wings takiawase

As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Sea Bream Grilled with Western Vegetables

This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

• Serves 1 · ¥2,050

• Cook time 30 min

Surf clam julienned-vegetable clear broth

This is a clear soup devised as a way to work around rising ingredient costs. For the surf clam sawani soup, I control cost by adjusting the amount…

• Serves 1 · ¥500

• Cook time 30 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Cod Oyako Clear-Soup

This is the clear-soup course. For the Cod Oyako Clear-Soup — oyako meaning "parent and child," pairing cod flesh with cod roe — in the Tohoku region…

• Serves 1 · ¥570

• Cook time 30 min

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Fragrance of Peach Blossoms

This expresses Fukuoka through cooking. I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table…

• Serves 1 · ¥900

• Cook time 30 min

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Swordfish baked with rice-bran koji

Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

• Serves 2 · ¥456

• Cook time 15 min

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

• Serves 1 · ¥1,200

• Cook time 1 hr

Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

A fermented soybean sauce that brings these powerful ingredients together.

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr