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Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

House-made grilled bottarga, house-made smoked beef tongue, roe-bearing sweetfish steamed with sake, and more

For the house-made grilled bottarga: it is steeped for four hours in a mixture of one shō (about 1.8 liters) of shochu with one gō (about 180 ml) of…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Salt-grilled Western Pacific roughy from Numazu

This is the grilled course. Hiuchidai is a deep-sea fish, but its flavor, somewhere between butterfish and blackthroat seaperch, makes it…

Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll

Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…

Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables

This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…

Tiger fugu milt manju

For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Medicinal seafood shabu-shabu in white broth

This is the nabemono (hot pot course), the main dish this time. I am currently studying yakuzen, medicinal cuisine. Two books I recommend, which…

Shimane noble scallop, creative deep-fry

For the Shimane hiōgi scallop novelty deep-fry: hiōgi scallops from Oki, Shimane, prized for their beautifully colored shells, are wrapped in kadaif…

Kanō-gani Dressed in Crab Miso

For this vinegared course, I had really wanted to feature a crab called ōgon-gani (golden crab), but I could not obtain any, so I use Kanō-gani, a…

Shimane fan lobster, novelty deep-fry; ginkgo nut crystal-fry

This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…

Noto blackthroat seaperch grilled with rock salt

For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…