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Sea urchin grated-yam tofu, beltfish crystal roll

This is an appetizer course. For the sea urchin yōrō tofu: when writing out a menu, I use one set of characters for uni when serving the raw…

• ¥207

• Cook time 1 hr

Simmered octopus, ogura-style, summer abalone in French dressing, white sauce, summer vegetables in amber aspic, smoked salmon and potato sushi, white melon kaminari-boshi, summer duck mousse, twisted sweet potato simmered in lemon, whiting baked with shuto and cheese

This is the appetizer course. For the simmered octopus, ogura-style, the octopus is first salt-rubbed to remove its sliminess, quickly blanched, and…

• ¥120

• Cook time 30 min

Summer chicken grunt, oil-seared

This is the grilled course. As this is for the July issue, I designed it around the Tanabata (Star Festival) theme. Tanabata is one of the five…

• ¥440

• Cook time 20 min

Swimming crab, layered terrine

This is the vinegared dish course. The myoga (Japanese ginger) is vinegar-pickled. At my restaurant, we parboil myoga in vinegar and pickle it in…

• ¥396

• Cook time 50 min

Grilled eggplant pureed soup, tomato and kuzu shaped in a twisted cloth wrap, land saltwort

This is a clear-soup course. For the tomato kuzu chakin: making it with corn or edamame purée instead gives more variation, and it's an easy dish to…

• ¥60

• Cook time 30 min

Eel yahata-maki, simmered with sansho pepper

This is the takiawase course. For the eel yahata-maki in Arima-style: normally the burdock is rolled up on the inside, but this time I reversed it…

• ¥181

• Cook time 40 min