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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

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

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

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

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Ise lobster and Tennoji turnip, grilled with ginjo sesame sauce

This makes use of the winter ingredient Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 2 · ¥3,500

• Cook time 2 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

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

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Champion Wagyu Fillet Steak and Abalone Steak

This is a grilled dish. As a child, I have a memory of burning dried branches in a hōroku — an earthenware roasting dish — during the fire that sends…

• Serves 1 · ¥3,300

• Cook time 2 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

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

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Bamboo Shoot and Awaji Beef Horaku-Yaki

From our creative dishes using bamboo shoots, this is the additional course. "Tai Horaku-yaki" is a traditional dish of Awaji Island in which sea…

• Serves 1 · ¥2,240

• Cook time 2 days

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

Whole Simmered Round Eggplant

From "Early-Autumn Eggplant Dishes, a Variety," this is a simmered dish. Whole Simmered Round Eggplant is a dish in which the round eggplant is…

• Serves 1 · ¥600

• Cook time 1 hr

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Sea Bass Grilled Tropical-Style

This is a grilled dish from a summer set menu. For the Sea Bass Grilled Tropical-Style, I remember this from when I had just joined Tokyo Kaikan, and…

• Serves 1 · ¥600

• Cook time 30 min