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White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Chilled Consommé, Daigo Tofu

This is the zatsuke course (served upon being seated). Since this is the hot summer season, I wanted the moisture to refresh the throat, so I made it…

• ¥1,250

• Cook time 4 hr

Horsehair crab and summer turnip in a woven-hat shape

This is the vinegared dish course. Since this is for Tanabata, I wanted to work the character for 'needle' into the menu, so I used day-lily buds…

• ¥2,400

• Cook time 50 min

Grilled eel, steamed lotus root in chakin-shibori

This is the soup course. This time, I used lotus root and eel to create a lotus-themed dish. The green-simmered sansho flower buds on top get their…

• ¥925

• Cook time 40 min

Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon

This is the chilled simmered course. For the prawn simmered in sake and steeped in shuto (salted fermented fish innards) rice porridge: sake-simmer…

• ¥880

• Cook time 45 min

Grilled small tilefish with leek, duck white loin

This is the grilled course. For the grilled small tilefish with leek, I use a sweet, slender leek variety called shiro-bijin negi. For the sansho…

• ¥3,950

• Cook time 40 min

Sweetfish, lightly sun-dried

This is the rice course. The karikari-ume (crunchy pickled plum) is steeped in red shiso vinegar and ideally left to sit for about a month. This…

• ¥650

• Cook time 50 min