SEARCH

Spanish mackerel steamed in scallion oil (firefly squid sauce)

This is a steamed-dish proposal devised as a way to work around rising ingredient costs. For the Spanish mackerel steamed in scallion oil with…

• Serves 1 · ¥900

• Cook time 30 min

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Surf clam julienned-vegetable clear broth

This is a clear soup devised as a way to work around rising ingredient costs. For the surf clam sawani soup, I control cost by adjusting the amount…

• Serves 1 · ¥500

• Cook time 30 min

Fresh nori tofu; sweet-savory simmered shrimp

This is the small side-dish course. For the fresh nori tofu, a little tofu coagulant is added, but the soy milk itself is packed so densely that it…

Somen-style Chinese yam noodles topped with eggplant miso, bamboo shoot shumai, oven-baked shiitake mushroom, sweetened fava bean puree

This is the appetizer course. The tricolour diamond of lily-bulb paste is made by kneading lily-bulb paste with sugar and salt, then dividing it into…

Bamboo shoot, imperial-ox-cart-wheel style; spring mebuki-yaki Spanish mackerel

This is the grilled hassun course. The Gosho-guruma bamboo shoot, in a nod to March, is shaped to resemble the wheel of a Gosho-guruma, an imperial…

Five kinds of ball-shaped sushi, scattered sushi for the Doll Festival

This is the rice course. Since it is March, I made five kinds of temari-zushi and a slightly unconventional Hina Matsuri chirashi-zushi. At my hotel…

Parsley-flavored warm tofu with colorful vegetables in a thickened soy-milk-skin sauce, mugwort rice cake in shoyu-koji hot pot

This is the appetizer. For the parsley warm tofu: parsley holds its color well even when heated, so I use it to give the warm tofu a pale young-grass…

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Taro and butterbur miso steamed bun, hijiki wrapped in fried tofu

This is the simmered dish. I garnish it with wheel-shaped wheat gluten that has been deep-fried and simmered, rapeseed blossom, and kabocha squash…

Fava bean thin noodles, golden clam, fava beans in the snow

This is the appetizer (sakizuke) course. The jelly for the ōgon hamaguri is meant to evoke the ice that still lingers as the season turns toward…

Sakura sea bream, deep-fried vegetable-and-tofu roll

This is the deep-fried course. For the maki-ebi (small juvenile kuruma prawn) senbei, the prawn's belly is opened, dusted with potato starch while…

Seared fat greenling

This is a clear-soup course. The seared ainame sits on a bed of crisp scorched rice. Ainame has a delicate flavor, so I feel it benefits from a touch…