SEARCH

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Suppon rice-flour dumpling in julienned-vegetable broth

This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…

• Serves 1 · ¥375

• Cook time 2 hr

Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Low-Temperature Roasted Wagyu with Foie Gras

A modern take on regional cuisine Original regional dish: roast wagyu Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 1 · ¥1,056

• Cook time 5 hr

Grilled Okinawan peanut tofu

I pursued the pleasure of the sound of chewing. The grilled peanut tofu is crisp on the outside and molten within, and the island-banana fritter also…

Ōboshi scallop, new-crop nameko mushroom

This is the vinegared course. Ōboshi scallop, nameko mushroom, and cucumber are dressed together and topped with chrysanthemum petals. The grated…

• Serves 4 · ¥1,500

• Cook time 20 min

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Yellowtail and Turnip Hot Pot

This is a use of the winter ingredient yellowtail. This is a hot pot dish. The yellowtail and turnip hot pot is a dish we always include in our…

• Serves 1 · ¥1,800

• Cook time 40 min

Spring turnip and Date chicken wings takiawase

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

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. Rather than the bold, assertive fragrance of…

• Serves 1 · ¥800

• Cook time 1 hr

Sea Bream Grilled with Western Vegetables

This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

• Serves 1 · ¥2,050

• 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

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Raw salmon roe in soy marinade, monkfish liver neatly rolled in thin-sliced turnip, saimaki shrimp hot-oil-blanched, and deep-fried shrimp heads

• Serves 1 · ¥120

• Cook time 30 min

Misaki-gazami in Kabosu Crystal Jelly

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, known in the classical era as Toyo-no-kuni, where…

• Serves 1 · ¥135

• Cook time 1 hr

Porcini Mushroom Chawanmushi

I was taught that porcini mushrooms differ in texture and flavor depending on the part, so I put the crisp, crunchy stem into the savory steamed egg…

• Serves 6 · ¥895

• Cook time 3 hr

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Steamed abalone, sea urchin and wakame

This is single dish course three: steamed abalone, uni and wakame. I use farmed abalone from Hokkaido, steaming it for around eight to ten minutes…

• ¥690

• Cook time 15 min

Abalone shiokara, fish roe Matsumae-style pickle, bottarga, squid shiokara variation, salted sea urchin, konowata

Abalone shiokara is a delicacy I learned from the first head chef I trained under. I make it by jarring live abalone liver. It has a distinctive…

• ¥1,500

Cod Oyako Clear-Soup

This is the clear-soup course. For the Cod Oyako Clear-Soup — oyako meaning "parent and child," pairing cod flesh with cod roe — in the Tohoku region…

• Serves 1 · ¥570

• Cook time 30 min

Black soybean and soy-milk pudding

This is a dessert made with soy milk, something only a hotel kitchen would offer. For the black soybean and soy-milk pudding, we combine rich…

Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min