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Whole Steamed Turnip with Okina Kombu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Chilled Eel and White Eggplant

This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…

• Serves 1 · ¥800

• Cook time 30 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min

Eel and Winter Melon, Hakata-Style

This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…

• Serves 10 · ¥4,500

• Cook time 1 hr

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

Black Abalone in Asparagus Sauce, with Abalone Liver

Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…

• Serves 4 · ¥1,200

• Cook time 40 min

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

• Serves 1 · ¥87

• Cook time 2 hr

Chilled Abalone Yōrō-Mushi

From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…

• Serves 1 · ¥2,000

• Cook time 30 min

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr

Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,040

• Cook time 40 min

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr