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Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Swimming crab pureed soup

This dish is built around seafood at the end of its winter season. The end-of-season ingredient used here is swimming crab, served as a clear-soup…

• Serves 20 · ¥370

• Cook time 1 hr

Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age

Kisu (Japanese whiting) senbei is kisu deep-fried into a cracker shape and served with matcha salt, finished to feel light and fresh, fitting for…

• ¥700

• Cook time 1 hr

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Wild Mountain Vegetables from Shinshū

The new-onion sauce used to dress the wild mountain vegetables is made by blending new-crop onions and cooking them to bring out their sweetness…

Winter melon steamed dumpling

This is a chilled dish. For the winter melon manjū, the winter melon is peeled, salted, then blanched and refreshed in hot water. After that, it is…

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Okutone Trout and Spring Vegetable Carpaccio

This is a sashimi course dish that expresses local heritage. For the Okutone trout and spring vegetable carpaccio, I paired Okutone trout, a branded…

• Serves 1 · ¥320

• Cook time 30 min

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Charcoal-Grilled Motobu Beef Chateaubriand

The charcoal-grilled Motobu beef chateaubriand is a dish featuring Motobu beef, which has a higher unsaturated-fat content than the average for…

• ¥1,250

• Cook time 10 min

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Smoked fugu milt sushi

Mixed with the sushi rice in equal proportion, so it takes on the aroma of the shirako.

Bracken fern wrapped in Japanese halfbeak, and kombu-cured halfbeak

For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min