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Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

Spring-mist clear soup, local clam poached in kuzu starch

The spring-mist clear soup is made with dashi taken from the local clams renowned in Kujukuri, combined at a ratio of 5 parts dashi to 1 egg.

• Serves 10 · ¥3,360

• Cook time 40 min

Cherry-blossom turnip, tilefish sakura-steamed, ball-shaped potato

Three small simmered dishes. For the cherry-blossom turnip, the turnip is carved with a knife into a cherry-blossom shape, filled with sakura shrimp…

• Serves 10 · ¥1,300

• Cook time 40 min

Mallard grilled with fresh greens, stuffed burdock root, splendid alfonsino and sea urchin grilled rapeseed-style

Grilled dishes. For the mallard new-greenery grill, the duck is steamed at 65°C for about 15 minutes, the fat is trimmed, it is pierced all over with…

• Serves 20 · ¥2,060

• Cook time 20 min

Seafood tomato clear soup, Boso kaibi and asari clams

Two clear-soup courses. The seafood tomato clear soup is a Japanese take on bouillabaisse. Since the local area is a well-known tomato-growing…

• Serves 6 · ¥6,580

• Cook time 30 min

March soy milk terrine

This is the appetizer course. In the Yayoi soy milk terrine, the green represents fresh spring greenery, the white represents melting snow, and the…

• Serves 10 · ¥730

• Cook time 30 min

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Steamed Abalone Loin, and Grilled Futami Shinjo with Squid-Ink-Dyed Liver

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Pinecone-Cut Ginkgo Nuts

How to Make Pine-Cone Ginkgo Nuts Use larger ginkgo nuts, since they are further turned into mochi-ginnan (puffed ginkgo nuts), which makes them…