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Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Paper-Salt-Cured, with Grated Turnip

To give guests a chance to reset their palate before the meal, I made a refreshing dish. The paper-salt-cured grated turnip is finished with a…

• ¥3,000

• Cook time 30 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

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Three Kinds of Meat Hoba-Yaki

Finally, three miso dishes. In winter, I wanted guests to warm up with miso-based preparations and the like. The first is three kinds of meat grilled…

Soy milk and wakame Hakata-style layered terrine, hot-oil-blanched maki-grade prawn

For the soy milk and wakame Hakata-style layered terrine, I blanch fresh wakame to bring out its color, simmer it in clear-soup base until completely…

Tea-blanched sea cucumber, three preparations, served in a yuzu shell

This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Vinegared duck

For the vinegared dish's duck namasu, much like the salt-cured pork common in Okinawa, salt is well rubbed into the duck's fat and flesh; five to six…

Three kinds of eel skewers (kurikara-yaki, grilled eel head, and fin cutlet)

As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…

• Serves 1 · ¥350

• Cook time 2 hr

Yellowtail and napa cabbage layered terrine, monkfish liver

This is a course meant to encourage more sake. For the yellowtail and napa cabbage hakata terrine, steaming for about an hour softens the napa…

• ¥700

• Cook time 1 hr

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Eel wrapped in fried tofu skin

This additional hearty course is a fried dish. For the early matsutake and wasabi fritter, since it is an August dish we used matsutake mushroom…

Abalone with plum, bishō-style, summer vegetable age-bitashi

Sunomono. Abalone with plum, bishō-style, is essentially a pickled-plum dressing. When green plums come into season, I peel the thin skin, salt it…

Beef loin rolled with mixed vegetables

This is an extra savory course. These days every restaurant uses meat, so I tried a number of cooking methods, but I kept ending up with waste I…

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Hot Sake-Steamed Dish

This is a substitute for the vinegared dish. Since neither the simmered course nor the meal this time is a hot dish, I made a warm item here. When…

King Crab and Spring Cabbage, Hakata-Style Press

This is a specialty small-plate course. For the king crab and spring cabbage hakata-style press, since there was plenty of body meat from the king…

Kombu-Cured Alfonsino; Yuzu-Scented Pickled Daikon; Scallop with Chrysanthemum and Shungiku

This is the vinegared course. The kombu-cured alfonsino could really be served raw as is, but this time I gave it a hot-pot feel — like turning the…

Swimming Crab with Tomato Jelly

Last is the vinegared dish. For the swimming crab and tomato jelly, the tomatoes used are yellow tomatoes grown in Hiroshima. Compared to ordinary…

Beans topped with cream cheese, kuruma prawn tossed in an Italian-style egg-yolk and fermented rice malt dressing, Kyoto rapeseed flower wrapped in prosciutto with baby onion, raw sea urchin in brine, deep-fried herring-roe wakame, snow crab fresh spring roll, and grilled bamboo shoot salad

For the black bean topped with cream cheese, plump up the black soybeans (kuromame) by soaking, then simmer them in a sweet syrup. Wrap the cream…