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Shinshu-style steamed tilefish with tea soba, shredded scallion, wasabi, and thickened seasoned dashi sauce

This time, on 'steamed dishes,' I learned from instructor Shimada (Ginza Kasuga). I take up 'Shinshū-mushi.'

Shinshu-style steamed dish

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Kisu and Summer Vegetable Kakiage, and Kisu Hasami-Age

For the whiting and summer vegetable kakiage, I wanted to bring out the natural umami of the whiting, so I combined it with shiso, myoga, and corn —…

• ¥560

• Cook time 30 min

Kisu and Summer Vegetable Temari

This kisu (Japanese whiting) and summer vegetable ball-shaped dish is beautiful to look at as well; I thought that combining kombu-cured kisu with…

• ¥590

• Cook time 45 min

Cream Cheese Salad

Steamed Kisu and Corn Shinjo

For the steamed whiting and corn shinjo, a fish-paste dumpling: pairing shrimp shinjo, which has strong umami, with the delicate whiting makes for a…

• ¥1,300

• Cook time 45 min

Steamed grated turnip

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Sardine Tsumire

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Conger Eel Tofu

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Sardine grilled with fermented mash, conger eel rolled with burdock, grilled pike conger with plum soy sauce

These are the grilled dishes. For the burdock in grilled dish two, conger eel yawata-maki, I finished it this time in a kinpira (sautéed…

Ginkgo nuts and miso-pickled egg with sea urchin dressing, apple and persimmon checkerboard coated in white sauce, Ishikawa taro with nori, spicy simmered shimeji, shrimp and sea bream ball-shaped sushi, pressed dried sardine sheet, deep-fried shrimp legs and lotus root

This is a sake accompaniment. We have arranged, in a display-style presentation, the little bites we normally serve between courses to go with sake…

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Dashi-marinated spring vegetables

Oil-Poached Sardines, Conger Eel Kombu Roll, Pike Conger and Winter Melon Roll

These are the simmered dishes. For simmered dish one, oil-poached sardines: the sardines are steeped in olive oil as if marinating them, then cooked…

Thin-Sliced Turnip with Sesame Vinegar Dressing

This time it's a vinegared dish, but at our restaurant we don't force one into every menu — we serve it within the appetizer, or bring it out for…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso

This is a grilled course. For the quail grilled with sansho pepper, minced chicken mixed with crushed fresh sansho peppercorns and miso is spread…

Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Shrimp fish-paste dumpling, grilled matsutake

This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Conger Eel Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…