SEARCH

Shrimp dressed with fermented sweetfish entrails, new-season bottarga pickled in sake lees, pen shell and Chinese yam topped with dried sea-cucumber ovary, squid and blanched taro shoots with egg yolk and fish-entrail paste, and roe-bearing sweetfish steamed in oil

This is the sake accompaniment course. I prepared five kinds of dishes for it. As for the lemon cup they are served in, at this time of year it is…

• ¥1,000

• Cook time 2 hr

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab

This is a seasonal-vegetable course. For the Shinshu salmon with silky egg-yolk sauce: the Shinshu salmon is prepared, salted heavily, cut into…

Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur

Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar

This is course five. For the bamboo shoot dressed with kinome miso, I make an egg-yolk-enriched sweet miso and tint it green with spinach. For the…

Glossy rice wrapped in egg yolk, liver nori senbei, turban shell congee dip

I tried various test versions this time, but with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice…

• Serves 1 · ¥295

• Cook time 30 min

Grilled barracuda rice-ball ochazuke (young myoga, trefoil, sesame, arare, nori, wasabi)

The ochazuke dashi is poured over only after the grilled rice ball and all the other ingredients have been plated, but it's important not to pour too…

Ginkgo nuts and miso-pickled egg with sea urchin dressing, apple and persimmon checkerboard coated in white sauce, Ishikawa taro with nori, spicy simmered shimeji, shrimp and sea bream ball-shaped sushi, pressed dried sardine sheet, deep-fried shrimp legs and lotus root

This is a sake accompaniment. We have arranged, in a display-style presentation, the little bites we normally serve between courses to go with sake…

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Matsutake and Butter-Seared Scallop Takikomi Gohan

This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…

Kamo eggplant and whale in a small hot pot

This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…

• Serves 1 · ¥700

• Cook time 3 hr

Moray Eel Shio-Koji Grill

This is a regional New Year's dish from Kochi Prefecture. Beyond the nationally famous seared bonito, I wanted to introduce more of Kochi's charm, so…

• Serves 1 · ¥800

• Cook time 5 hr

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Cod ochazuke

This time, it's the meal course, making use of cod at the end of its season. The cod ochazuke lets us use the late-season cod without wasting any…

• Serves 1 · ¥330

• Cook time 30 min

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Misaki-gazami Kora-yaki, Grilled in the Shell

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, where my workplace is located, to devise a set of…

• Serves 1 · ¥380

• Cook time 1 hr

Hairy Crab Zucchini Roll

This is hairy crab (kegani) zucchini roll with fava bean soy milk sauce. The crab is split open, picked from the shell, wrapped in yuba, and then…

• Serves 1 · ¥790

• Cook time 20 min

Scallop and beef roll tempura egg custard

I use meat even in this stand-in for the soup course. The deputy director of Isshinkai told me that adding tempura to chawanmushi is delicious, so I…

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min

Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish

This is the sashimi course. This is something I first served when I led a training seminar for AAJ, and this time I've made it again with a fresh…

• Serves 1 · ¥3,000

• Cook time 1 hr

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…