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Eggplant, Turnip, Lotus Root Dumpling, Tomato, Green Beans

This is a simmered dish, prepared as a chilled version. I score the eggplant in a bellows pattern, then soak it for a while in alum water with Bon…

• ¥250

• Cook time 50 min

New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Tomato Purée

This is a chilled dish. For the tomato purée, I blanch tomatoes and press them through a sieve. Since there is a lot of liquid, I knead half of it…

• ¥150

• Cook time 20 min

Oil-grilled sea bass, butter-soy sea bass

This is a grilled course. Oil-grilled sea bass is a dish suited to older guests. I fillet the sea bass into three pieces, cut it into lengths of…

• ¥350

• Cook time 50 min

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

Shrimp-shaped taro fukume (maki-grade prawn umani, garland chrysanthemum greens, yuzu)

This time, on 'simmered dishes,' I learned from chef Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up steeped simmered dishes.

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Fried shirako tofu with asparagus, scallion, and red grated daikon

This time, on 'fried dishes,' I learned from instructor Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up 'fried shirako tofu.'