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Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

Kisu Grilled with Kabusecha

For Japanese whiting grilled with kabusecha, a shade-grown green tea, since I'm from Shizuoka and tea-based cooking is a specialty of mine, I used…

• ¥800

• Cook time 50 min

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Butterbur miso salad

Though fuki miso salad might be considered a standard dish, at our restaurant we plan to serve it as the sashimi course partway through the meal. For…

• Serves 2 · ¥350

• Cook time 1 hr

Hamo Confit

Pike conger, an ingredient in season in summer and indispensable to Japanese cuisine, prompted me to look for a new flavor. Pike conger has many fine…

• Serves 4 · ¥300

• Cook time 30 min

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min

Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Roasted Joshu Beef, Grilled Fig and Cheese

This is the grilled course. The roasted Joshu beef with chocolate-miso sauce was devised on the idea that combining the mellowness of miso with the…

• ¥637

• Cook time 1 hr

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Sashimi: Daikon Wrap

This is the sashimi course. I added a twist to the presentation, bringing some fun to an otherwise ordinary sashimi course. Which fish is inside is a…

• Serves 1 · ¥800

• Cook time 15 min

Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Oil-Steamed Sea Bass

This is a steamed course, designed with couples in their fifties and sixties in mind. For the oil-steamed sea bass, since sea bass has little fat and…

• ¥500

• Cook time 50 min

Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt

The shiso salt served alongside is made by drying shiso leaves — which often go to waste — in the oven until the moisture is gone and they turn into…

Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

This grilled dish uses butterfish, burdock, and lotus root as end-of-season winter ingredients. The facility where I work in Kusatsu, Gunma is…

• Serves 1 · ¥965

• Cook time 40 min

Alfonsino grilled with an egg-yolk glaze, wagyu Noda-yaki

This grilled dish uses kinmedai as an end-of-season ingredient for March. Kinmedai is a premium fish prized for its clean flavor and well-balanced…

• Serves 1 · ¥1,000

• Cook time 30 min

Clear beef broth soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a small luxury using wagyu loin. I thought that many people in their…

• Serves 1 · ¥400

• Cook time 40 min

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.

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

Grilled wagyu beef and eggplant with sweet egg-yolk miso, grilled barracuda with butter and soy sauce, grilled rice-ball and conger eel burger

Grilled Rice-Ball and Conger Eel Burger — for its black sesame sauce, we brush black sesame paste mixed with sesame oil onto the plate. Brushing it…

Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr