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Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Sesame Tofu

This is the small deep-bowl course. The sesame tofu is served with a sesame sauce.

• ¥85

• Cook time 1 hr

Hassun, Shojin Tempura, Shojin Sushi

For the yuba dengaku, I placed sakura-miso — sweet miso kneaded with sugar — on top of opened yuba sheets. For the grilled Chinese yam with plum…

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Koban-Shaped Pen Shell and Fava Bean Chakin

This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…

• Serves 5 · ¥2,000

• Cook time 20 min

Konjac and shiitake in tofu dressing

This is the tomezu. Tomezu means a dressed dish; a shojin meal built on one soup and three dishes always includes a dressed dish. For the konjac and…

• ¥70

• Cook time 30 min

Beef loin rolled with mixed vegetables

This is an extra savory course. These days every restaurant uses meat, so I tried a number of cooking methods, but I kept ending up with waste I…

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

Yuba Rice Porridge

This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…

• ¥120

• Cook time 50 min

White Miso and Daitokuji Natto Soup

This is the soup course. For the white miso and Daitokuji natto soup, since it's the season moving from autumn into winter, I add white miso sourced…

• ¥85

• Cook time 30 min

Crab Inrō-style Roll

This is the soup course. Wanting to bring out some kind of pattern for the crab inrō-style roll, I made it into the shape shown in the photo. First…

Young sea bass grilled with water pepper

This is a grilled hassun assortment. For the fig and awa-fu (millet wheat gluten) dengaku, firm figs are peeled and hollowed out, seared with a…

Ohira

This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…

• ¥60

• Cook time 40 min