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Spanish mackerel and napa cabbage snow-viewing hot pot with yuzu-and-chili condiment

This dish makes use of Fukuoka's Tokusen Hon-Sawara, exceptionally fresh Japanese Spanish mackerel. Eating it together with sweet napa cabbage lets…

• Serves 4 · ¥500

• Cook time 1 hr

Green Tea-Roasted Kagoshima Kurobuta

For the green tea-roasted Kagoshima kurobuta, I first sear the pork in a frying pan to give it color, then rub it with Chiran green tea and roast it…

• ¥154

• Cook time 4 hr

Kabocha Manju with Scallion-Ginger Sauce

For the kabocha manju with scallion sauce, I braise Kagoshima kurobuta (a prized black-pig pork breed) pork belly until tender and use it, along with…

• Serves 20 · ¥196

• Cook time 1 hr

Salted sweet potato kan

For the salted sweet potato kan, I slowly steam Beni Haruka sweet potatoes at low temperature, season with salt alone, and combine them with flour…

• ¥59

• Cook time 1 hr

Hakata Wagyu Sukiyaki Rice Bowl

This time, we developed a dish featuring Hakata wagyu. For the sukiyaki rice bowl, mindful of the time between cooking and serving, we use rib roast…

• Serves 2 · ¥900

• Cook time 2 hr

Two-topping deep-fried shrimp shinjo (Large-Batch Cooking)

This is a shrimp shinjo — a fish-paste dumpling — prepared futami-age style, fried two different ways. Here, I used Suzuhiro Kamaboko's "all-purpose…

• Serves 1 · ¥250

• Cook time 30 min

Amaou strawberry mamekan

Among strawberries, Amaou is especially famous and popular. Hotel New Otani Tokyo also offers limited-time menus featuring it at each of our…

• Serves 2 · ¥221

• Cook time 20 min

Deep-Fried Amberjack

For the deep-fried kanpachi (amberjack), I lightly salt the kanpachi, coat it in potato starch, and deep-fry it. In place of the lemon-soy sauce…

• ¥355

• Cook time 10 min

Kagoshima kurobuta pork and snap pea, ginger-flavored, kombu-cured amberjack, green tea shinjo skewer, baby shrimp, baby turban shell with herbs, mallet-rolled kokanee salmon, young rakkyo prosciutto roll

Kagoshima Kurobuta Pork and Snap Pea, Ginger-Flavored is made by rolling snap peas in Kagoshima kurobuta pork as a vegetable-in-meat roll and…

• ¥606

• Cook time 1 hr

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura

You can top chirashi-zushi with anything you like, but for food-safety reasons, it's better to use ingredients that have been cooked. This…

Black soybean and soy-milk pudding

This is a dessert made with soy milk, something only a hotel kitchen would offer. For the black soybean and soy-milk pudding, we combine rich…

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 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

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Sesame tofu with rapeseed blossom, sprout-wrapped herring roe, smoked octopus, petal-cut lily bulb, and wasabi

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'goma-dōfu.'

• Serves 1 · ¥187

• Cook time 40 min

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Sea Urchin in the Shell with Hairy Crab and Tomato Gelée

This is the appetizer course. For the sea urchin in the shell with hairy crab and tomato gelée, take a sea urchin with shorter spines, break it open…

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

Tender-simmered beef tendon, Japanese-style demi-glace

This is a supplementary course. For the tender-simmered beef tendon with Japanese-style demi-glace sauce, we take the tendon from the beef fillet we…

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Green pea terrine, deep-fried golden threadfin bream and tiger prawn

This is an appetizer. For the green pea terrine, we boil green peas in salted water, peel off the thin skins, and purée them. This is combined with…

Smoked satsuki masu and turnip namasu, amberjack kombu-cured with sesame vinegar, seared scallop

This stands in for the sashimi course. We prepared dishes to pair with a fruity, slightly full-bodied red wine. Since soy sauce doesn't pair well…