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Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

Spanish mackerel red-and-white roll

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Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Deep-Fried Corn Roll

This is the fried course. For the corn-wrapped roll, isaki (threeline grunt) is wrapped around foie gras — a luxury ingredient prized for its rich…

• ¥720

• Cook time 30 min

Tilefish and Tennoji turnip, steamed with a foie gras filling

This makes use of Tennoji turnip at the end of its season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 4 · ¥2,800

• Cook time 30 min

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

Two-topping grilled yellowtail

From our use of the winter ingredient yellowtail, this is a grilled dish, two-topping grilled yellowtail. The tail and back portions of the…

• Serves 1 · ¥900

• Cook time 40 min

Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon

The story begins with the salt road. Japan's salt roads followed both Pacific and Sea of Japan routes; in the old days salt itself could not always…

Corn pureed soup, grilled mochi, quail anpei, thinned mustard

This time, on the 'soup-bowl course,' I learned from technical director Katō (Meguro Gajoen). This time I take up 'surinagashi.'

Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion

Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts turning cold. Because we use a heated stone, you…

• Serves 1 · ¥330

• Cook time 30 min

Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

Herring and Eggplant

We proposed a familiar, approachable dish that evokes yaki-zuke (grilled, then marinated), a preparation well loved in Niigata. This is a simmered…

• Serves 1 · ¥270

• Cook time 50 min

Ishiyaki Abalone, Liver-Butter Sauce

The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…

• Serves 1 · ¥600

• Cook time 3 hr

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'

Turnip and soft roe tofu

This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

• Serves 1 · ¥550

• Cook time 30 min

Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered

This is the soup course. Toasted-rice dashi is a stock we often use for the soup course in fall and winter. It pairs well with fish, and in winter…

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

Highland Lettuce and Isaki Hakata-Style

For the highland lettuce with threeline grunt hakata — a pressed, layered preparation — I wanted to bring out the pairing of salt-grilled threeline…

• ¥450

• Cook time 1 hr

Wild Mountain Vegetable Sawani-Wan

You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…

• Serves 1 · ¥580

• Cook time 30 min