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Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Pike Conger and Summer Vegetables

Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, secured the shape with a toothpick, and let it…

• Serves 4 · ¥800

• Cook time 30 min

Salt-Grilled Ayu (Mikadoya)

Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…

• Serves 5 · ¥5,000

• Cook time 30 min

Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods—kuzu, this time. These days, there are almost no people…

• Serves 16 · ¥500

• Cook time 8 min

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr

Clam and New Lily Bulb Cold Soup

This is a proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…

• Serves 1 · ¥220

• Cook time 50 min

Deep-Fried Tofu with Butterbur Sprout

A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…

• Serves 16 · ¥2,000

• Cook time 15 min

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr