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Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Aromatic deep-fried ayu

This is an accompanying course. For the aromatic deep-fried ayu, salt-grilling is good too, but here small ones are cut open in the suzume style (a…

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating

Sake-Lees Soup

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Silk Leaf Terrine

As for the silk leaf terrine, Yokohama, where I work, is right now holding its 150th-anniversary celebration of the port's opening. In years past…

Layered star flounder with salted sea urchin

For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Tilefish, sake-scented; sansho-grilled bamboo shoot

From our creative dishes using bamboo shoots, this is the grilled course. We used young sansho leaf, which pairs so well with bamboo shoot…

• Serves 1 · ¥1,200

• Cook time 2 hr

Kaikyo Salmon, Pan-Seared in Oil

This is Kaikyo Salmon, Pan-Seared in Oil. If Kaikyo salmon is seared on both sides it becomes just an ordinary salmon, so only one side is seared…

• ¥250

• Cook time 10 min

Tender bamboo shoot sheath, vinegar-pickled; turban shell, styled 'spring haze' in celebration of spring shellfish

This is one of our creative dishes using bamboo shoots. Playfully punning on the word for spring haze, a seasonal term for spring, we named the dish…

• Serves 1 · ¥450

• Cook time 1 hr

Butterbur in salad dressing, clam sushi, bamboo shoot inner lining with salted seafood dressing

This is course one. As for the clam sushi — at our restaurant we always include sushi in the first course. Guests generally start drinking around six…

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…

Kyoto Carrot and Cauliflower Mousse, Sea Cucumber Simmered Until Silky

This is a New Year's spiced-sake accompaniment, part two. For the sea cucumber simmered until silky, the sea cucumber will dissolve from the oils on…

Chilled abalone, kuruma shrimp arai

This is the course of dishes chilled in ice water. They are eaten with a sesame sauce made by thinning a soy-sauce base with sesame, and with…

Daikon Sorbet

Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Grilled Fruit

For dessert, the grilled fruit: hollow out an iyokan (a Japanese citrus) to make it into a container.