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Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days

Smoked Carp

This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…

Equinox Blowfish with Scallion-Mustard Relish

The scallion-mustard relish used with the equinox blowfish is a preserved food from Tochigi. Beyond fish, it pairs with almost anything — tofu…

Yurikamome, sukiyaki-style stew

This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…

Butternut squash and napa cabbage puréed soup

Red miso soup

Whiting Kowameshi

The stock used as a base for the rice — written with a character usually read 'tane' but read 'kusa' here — is made by roasting the bones left over…

Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Red shrimp Shōnai-style pickle

This is the tōshi-zakana course. The irizake, a traditional plum-and-sake seasoning, used for the Shōnai-style pickled red shrimp is made by slowly…

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Salt-grilled blackthroat seaperch and more

For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Grilled Course

For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…

Decorative carving

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Yuba-draped dressed dish

As for the hagoromo-ae in the chopstick-opening course: very delicious sashimi-grade yuba is now commercially available, so I keep the dressing…

Kisarazu: Japanese Noodles of the Banzu Tidal Flats

The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

• Serves 1 · ¥730

• Cook time 50 min

Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled

This is the yakimono — the grilled course, written with celebratory kanji. Lightly salted pieces are skewered and cooked over a small tabletop…

• ¥3,300

• Cook time 1 weeks

Herring Roe on Kelp, Halfbeak

We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…

• ¥350

• Cook time 3 hr

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Beef Lean Cut and Vegetables, Low-Temperature Steamed

This is the oiled-course plate. Rather than a convection oven, I make the roast beef by searing it in a frying pan and then cooking it in a 75°C…