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Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachi

This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We will cover the basic "Tatsutaage" dish.

Whiting tokusa-age — conger eel yawata-age, rich dashi, myoga

This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will be focusing on "Tokusaage."

Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt

The shiso salt served alongside is made by drying shiso leaves — which often go to waste — in the oven until the moisture is gone and they turn into…

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

Paper-Salt-Cured, with Grated Turnip

To give guests a chance to reset their palate before the meal, I made a refreshing dish. The paper-salt-cured grated turnip is finished with a…

• ¥3,000

• Cook time 30 min

Shio-Kōji Grilled, Yuba-Wrapped Grilled

For the shio-kōji grilled dish: I baste cut pieces of Ise ebi with shio-kōji (salted rice malt) thinned with fermented fish sauce, and grill it. With…

• ¥6,000

• Cook time 1 hr

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens

This is a mixed simmered assortment. Centred on three ingredients -- burdock, turnip, and taro -- it combines three simmering styles — a…

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr

Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto

This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…

Saffron Fried Rice Topped with Shrimp-Head Sauce

For the saffron fried rice topped with shrimp-head sauce: I make a yudaki-gohan (rice parboiled and then steamed) with saffron mixed in, and top it…

• ¥1,000

• Cook time 15 min