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Tsugaru Tofu, Marinated Abalone, Grilled Crab

Tsugaru tofu is entirely my own original creation. I kept the sweetness restrained and let a moderate tartness carry the dish, making it into a…

• ¥320

• Cook time 2 hr

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Ise lobster steamed with sake, roasted rice green tea cream sauce

For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Chilled summer vegetable shabu-shabu

This is the additional course. The sesame dressing for the chilled summer vegetable shabu-shabu includes ponzu and chili bean paste, along with a…

Corn Milky Way

For the chilled course's corn Milky Way: corn is boiled and blended, then passed through a fine sieve to remove the skins, combined with dashi, and…

Hairy crab hydrangea manju

Last is the vinegared dish. For the kegani ajisai manju, the hairy crab is boiled and taken apart; the body meat is mixed with the crab's tomalley…

Bountiful harvest steamed dish

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Oyster and Kombu Boat Grill

As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…

• Serves 1 · ¥1,000

Mackerel kinuta-maki, hairy crab, egg-yolk vinegar

This is the vinegared course (sunomono). For the mackerel kinuta-maki — rolled around a filling in a shape named for a fulling block — the mackerel…

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Takuan and lightly pickled cucumber

This is the kōonomono (pickles course). For the takuan and lightly pickled cucumber, I make fine kesa-style diagonal cuts on the front of the takuan…

Lettuce, celery, and tomato Hakata-roll, bracken fern and prosciutto wrapped in bamboo paper, shark fin in savory jelly

This is a vinegared dish course. For the lettuce, celery, and tomato hakata-roll, I pass the lettuce through oil, then through hot water, and drop it…

• ¥280

• Cook time 1 hr

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…

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

Figs, Sesame Tofu

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

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…

Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr