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Salt-cured yellowtail and daikon, oil-simmered abalone, maple-leaf carrot, fallen-leaf mushroom, green garnish, finely shredded ginger, pine-needle-cut yuzu, a thickened sauce from its own broth

For the salt-buri daikon, salting the yellowtail heavily and letting it rest overnight draws out excess moisture from the flesh, removing off-odors…

• ¥950

• Cook time 5 hr

Yamayuri pork harami, fruit-miso grilled

We add blueberries and white peaches to the miso base to give the pork a refreshing sweetness witho…

• ¥650

• Cook time 3 days

Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf

This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up with dishes that look delicious and catch your…

• ¥720

• Cook time 1 hr

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Shinshu tofu, monkfish liver simmered with lemon, pond smelt nanban-zuke

Shinshu tofu is made by adding bittern derived from moshio (a traditional seaweed-brine salt) to soy milk and steaming it until set; compared to…

• ¥540

• Cook time 1 hr

Cherry blossom cheese mousse, crab and mountain yam roll, seared and chilled marinated tuna

This is a set of three appetizers. For the cherry blossom cheese mousse, I desalt salt-pickled cherry leaves and bring 200g of cream cheese to room…

Wasabi and Cheese Dressing, Odawara Cassata

Two small-bowl dishes built around regional ingredients. For ‘Odawara Cassata,’ I took cassata, the traditional Sicilian sweet, and made it in the…

• Serves 1 · ¥360

• Cook time 2 days

Alfonsino grilled with miso-marinated tofu, flat baked tofu cake

For the kinmedai grilled with miso-marinated tofu, I deliberately avoided marinating the kinmedai itself in miso, and instead sandwiched it with…

• ¥520

• Cook time 2 hr

Clam shinjo, turnip simmered with a hint of plum

With the presentation in mind, I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. For the clear-soup course, I…

• Serves 1 · ¥280

• Cook time 40 min

Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef

This is the grilled course. The lily bulb monaka is said to be an old technique, in which we use an egg-yolk paste as the filling for the monaka…

Clam shinjo

Silver tofu pureed soup

This is the soup course. For ‘Gindofu Surinagashi,’ there is a well-known tofu shop near where I work, and I very much wanted to build a dish around…

• Serves 1 · ¥720

• Cook time 2 days

Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. This is the simmered…

• Serves 1 · ¥290

• Cook time 2 hr

Tsugaru Tofu, Marinated Abalone, Grilled Crab

Tsugaru tofu is entirely my own original creation. I kept the sweetness restrained and let a moderate tartness carry the dish, making it into a…

• ¥320

• Cook time 2 hr

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Simmered Tochio-style thick fried tofu, Pacific saury simmered with sansho pepper

This is a simmered dish. Tochio-age is a specialty of Nagaoka City in Niigata Prefecture, and I used it because fried tofu that large is quite…

• ¥210

• Cook time 1 hr

Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots

Whitefin trevally grilled with kabusecha tea

This is the grilled course. For ‘Kakuaji Grilled with Kabusecha Tea,’ I use kakuaji, a rare local fish also called white trevally, in a dish that…

• Serves 1 · ¥650

• Cook time 2 hr

Ball-shaped fritters with carrot, Japanese trefoil, and sakura shrimp, vinegar-cured barracuda deep-fried in a lattice of dried noodle strands, colorful fritter of long hijiki seaweed

This is the fried course. Frying the temari-age so it puffs up light and airy with air trapped inside takes skill, but if you fixate on getting a…