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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

Fish Sōmen

From the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling course served partway through the meal. Fish sōmen…

• Serves 4 · ¥0

• Cook time 1 hr

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Lotus Root Manju

This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

• Serves 1 · ¥105

• Cook time 30 min

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

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

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

Guji and Matsutake Clear-Soup Course, Sous-Vide

This is a proposal for matsutake cuisine with a new sense of value. I myself have long experience studying Kyoto cuisine, and I like the philosophy…

• Serves 1 · ¥800

• Cook time 10 min

Shirokane pork and potato — an evolution of meat-and-potato stew

The main location of the establishment where I currently work has offered breakfast for some time, which made devising a new breakfast dish a…

• Serves 30 · ¥267

• Cook time 20 min

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200

• Cook time 20 min

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Ishiyaki Abalone, Liver-Butter Sauce

The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…

• Serves 1 · ¥600

• Cook time 3 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min