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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Triangular bamboo-leaf-wrapped rice dumpling

This is triangular chimaki, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is a Niigata local dish, and we present this…

• Serves 1 · ¥200

• Cook time 50 min

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.'

Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

Chilled Kamo eggplant, Saikyo-miso-simmered

A confident signature dish that has been on the menu since the restaurant first opened.

Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

• Serves 1 · ¥420

• Cook time 50 min

Kombu-Cured Yellowtail with Mountain Yam

The vivid colors of ingredients such as yellowtail, scallion, and quail egg are wonderful.

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Oyster in seven-layer sauce

For washing the oysters, an apple with strong acidity works best. Washing them with apple gives off a sweet-tart, fruity aroma from the oysters…

Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

Sweet shrimp and scallop with egg-yolk vinegar sauce

The cashew nuts are deep-fried in cold oil in a pan for about 25 minutes. This significantly increa…

Juvenile Ayu and Summer Vegetables, Vinegar-Simmered

A device using rice vinegar so that guests will want to drink even the broth.

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

Smoked Scallop, Autumn Cloud

These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

• Serves 1 · ¥447

• Cook time 1 hr

Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the prefecture, I wanted to use appealing local Chiba…

• Serves 1 · ¥730

• Cook time 50 min

Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 min

Abalone tempura, Inaniwa udon, grated daikon, aromatics

This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…

• Serves 4 · ¥3,000

• Cook time 1 hr