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Whelk Simmered in Sake

When whelk is cheap, simmering a generous amount in sake makes it keep well, so it can be used in an appetizer, a dressed dish, or a simmered dish…

Kuroge wagyu simmered sukiyaki-style

The signature dish is the Kuroge Wagyu Sukiyaki-Style Simmer. Under the theme "A Restaurant's Work, Ever-Changing," where meat dishes used to be…

• Serves 1 · ¥1,200

• Cook time 20 min

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

Oyster lightly salted then sun-dried

The deep-fried dish is overnight-dried oyster. We rarely used to use oysters in the past, but advances in fisheries technology have made it possible…

• Serves 1 · ¥800

• Cook time 20 min

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Horse Mackerel Pickle

As summer approaches and horse mackerel grows richer with fat, I made it into a Chinese-style pickle. It's a preserved side dish that goes equally…

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)

When wrapping salmon and Chinese yam in tatami iwashi, lightly steaming the tatami iwashi softens i…

Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu

Each ingredient is well seasoned before frying, so the dish stays delicious even after it cools, and it can also be adapted into a takeout item. We…

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

Venison Corned Beef

Crop damage from deer and wild boar is a problem nationwide. I devised a summery dish that lets people enjoy venison, sourcing it this time from…

Small Melon Pureed Soup

This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…