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Buen-gatsuo Tartare

This is a tartare made with Kagoshima 'buen-gatsuo' (bonito that is caught, flash-frozen, and shipped unsalted — 'buen' is local dialect for…

• Serves 1 · ¥400

• Cook time 30 min

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Japanese-style tartare

This is served in place of the sashimi course. The Japanese-style tartare is an arrangement of French tartare. The ingredients for November are…

Shrimp-shaped taro steamed dumpling fuyose with minced chicken filling

This is a deep-fried course. The ebi-imo manju fukiyose is made by simmering ebi-imo, pressing it through a sieve, lightly coating it with…

Kagoshima tea-leaf five-ingredient tofu dressing

This dish uses tea, one of Kagoshima Prefecture's proudest products — Kagoshima actually ranks first nationwide in tea output. Kagoshima tea is mild…

• Serves 3 · ¥300

• Cook time 30 min

Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

Minced shellfish and mozuku cocktail

This is the vinegared dish course. For the minced shellfish and mozuku cocktail, mozuku is placed inside, a bonito-flavored vinegar is softly set…

• ¥1,350

• Cook time 1 hr

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Spring sea bream grilled in layers, in the style of an avocado mille-feuille

This is the grilled course. For the sea bream kasane-yaki with avocado mille-feuille style, the sea bream is cooked in a steam convection oven at…

• ¥1,200

• Cook time 1 hr

Kumquat-Tea Grilled Kagoshima Chicken, Kagoshima Chicken Tea-Leaf Miso Pickle

I used Akadori Satsuma, a Kagoshima branded meat chicken. For the kumquat-tea grilled Kagoshima chicken: kumquat skin is delicious on its own, so I…

• Serves 1 · ¥1,000

• Cook time 6 hr

Kaikyo Salmon Hakata-Oshi

This is the first dish. Salmon salads are common in Italian cuisine, and I wondered whether one could be arranged in a Japanese style. Using onion…

• Serves 1 · ¥500

• Cook time 20 min

Kaikyo Salmon Kenchin Roll

This is the Kaikyo Salmon Kenchin Roll. First, press pressed tofu through a fine sieve. For one block of tofu, add 10g potato starch, one egg white…

• Serves 1 · ¥400

• Cook time 30 min

Silky fugu milt, spring-herb style

This is the clear-soup course. The silky fugu milt in shunsō-jitate style is also made sous-vide: the fugu milt is placed in kombu dashi and steamed…

• ¥2,800

• Cook time 2 hr

Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed

This is an assembled course of small paired dishes. For the warm-smoked Pacific saury kosode-zushi, a sleeve-shaped pressed sushi, the saury is…

Kaikyo Salmon, Pan-Seared in Oil

This is Kaikyo Salmon, Pan-Seared in Oil. If Kaikyo salmon is seared on both sides it becomes just an ordinary salmon, so only one side is seared…

• ¥250

• Cook time 10 min

Tilefish and mushroom kenchin, hōshō-yaki; Ise lobster matsukasa-style grill

This is a grilled course. The tilefish and mushroom kenchin hōshō-yaki wraps a tofu-and-mushroom filling in tilefish filleted into three pieces, and…

Kaikyo Salmon Marinated in Shoyu-Koji

This is Kaikyo Salmon Marinated in Shoyu-Koji. Here I use kurome, a seaweed harvested only at this time of year on the Kunisaki Peninsula in Oita…

• Serves 1 · ¥300

• Cook time 15 min

Sea urchin-capped crab fish-paste dumpling, chrysanthemum style

This is the clear-soup course. For the uni-capped crab shinjo, chrysanthemum style, raw fish paste is loosened with picked crab meat, tsukune-imo (a…