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Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

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

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

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

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

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

Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

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

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Simmered Beef in Miso

For the simmered beef chuck-eye roll (kata-rosu), I use several kinds of miso along with chicken-bone broth and other ingredients to build a…

• Serves 1 · ¥215

• 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

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

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

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr