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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

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

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

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

Ise lobster in kanzuri sauce, quick-simmered rock tripe, roasted venison, miso-marinated Mimolette cheese, rice-bran-pickled figs

Since I'm originally from Niigata, for the Ise lobster in kanzuri sauce I combined kanzuri — a versatile seasoning used widely back home — with a…

• ¥1,150

• Cook time 30 min

Deep-Fried Pufferfish Cake, Deep-Fried Sweet Potato, Bountiful-Harvest Style

The deep-fried fugu cake has no bones and is easy to eat, so it's especially popular with our female guests. For the sweet potato, bountiful-harvest…

• ¥400

• Cook time 40 min

Tree-Ring Roll of Beltfish and Autumn Daikon

Since beltfish is a delicately flavored fish, for the beltfish and autumn daikon tree-ring roll I seasoned it with white miso, which is often used…

• ¥320

• Cook time 25 min

Yoro jelly

This is the seating course. The first seating dish, Yoro-yose, is made for summer by combining grated Japanese mountain yam with long yam cut into…

Chilled summer vegetable shabu-shabu

This is the additional course. The sesame dressing for the chilled summer vegetable shabu-shabu includes ponzu and chili bean paste, along with a…

Sticky-Vegetable Dashi Jelly, Buckwheat-Groat Tofu, Chrysanthemum Vinegared Salad

The sticky-vegetable jelly isn't something often used in kaiseki cuisine, but I made it centered on natto (fermented soybeans), a food that's a…

• ¥480

• Cook time 1 hr

Abalone fukura-ni

The name of this abalone fukura-ni is written with auspicious characters and read "fukurani." Ways of preparing abalone vary by chef, but I…

Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato

This is the takiawase course, a simmered assortment. For the small turnip stuffed with a tofu-and-vegetable filling: the turnip is hollowed out and…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Kuzu-dusted okoze, okra tofu

This is the clear soup course. Alongside hamo, okoze is another delicious summer fish. Its broth is very good, and I think it also works well made as…