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Chilled Kamo eggplant, Saikyo-miso-simmered

A confident signature dish that has been on the menu since the restaurant first opened.

Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

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

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

• Serves 20 · ¥580

• Cook time 30 min

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

Butter tea tofu — ice-cellar style

This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

• Serves 9 · ¥40

• Cook time 40 min

Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

• Serves 1 · ¥100

• Cook time 2 hr

Soy milk yuba tofu with tortoiseshell glaze, wasabi

Tags & categories related to this post : December, January, February, elegant, creamy, simple, comforting, kaiseki cuisine, traditional, sakizuke —…

• Serves 1 · ¥180

• Cook time 10 min

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

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…

Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu Nagasaka Sarashina Honten). I take up 'Nanzenji-mushi.'

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200

• 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

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Cherry Cheese Tofu

Ingredients from the past are disappearing along with the era. I recall how, where I live in Yamagata, the heavy snow meant that in winter foods were…

• Serves 4 · ¥1,986

• Cook time 45 min

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Awaji onion and winter melon pureed potage

Because Awaji Island blooms with flowers through all four seasons and is known as the ‘Island of Flowers,’ I am mindful of how to make use of…

• Serves 1 · ¥787

• Cook time 1 hr

Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 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

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr