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Snow crab shinjo and Tennoji turnip clear soup

I designed this dish around the early-season (hashiri) appearance of Tennoji turnip, as a way to make use of a winter ingredient. It was a transfer…

• Serves 6 · ¥680

• Cook time 40 min

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr

Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

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…

Fillet Tataki, Loin Wrapped with Wild Vegetables, Fillet Katsu

These are the choice of main dishes. For the fillet tataki, I pay attention not only to flavor but to the meat's hygienic safety. Considering the…

Dried daikon simmered country-style, beef and napa cabbage fried-tofu roll

For the dried daikon inaka-ni in the simmered course, simmering ordinary daikon just as it is already makes for a fairly good dish, but drying it for…

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

• Serves 1 · ¥200

• Cook time 3 hr

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Ise lobster and Tennoji turnip, grilled with ginjo sesame sauce

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

• Serves 2 · ¥3,500

• Cook time 2 hr

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn

This is the sashimi course. Both the octopus arai and the sea bass arai taste refreshing served with wasabi and a plum-flesh vinegar-miso. For the…

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min