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Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

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.'

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

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Uzumi-Style Pufferfish Tofu

For this dish: uzumi-dofu is a regional dish from Kyoto in which freshly cooked rice is placed over tofu and a white-miso-based dashi is poured over…

• ¥1,100

• Cook time 40 min

Pike conger golden egg-yolk tempura rice bowl

Simmered Noodles in Clarified Sanshu Miso Broth

For the nimen in clarified Sanshu-miso broth: if you add a little citric acid to the water when boiling thin wheat noodles, it keeps the starch from…

• ¥420

• Cook time 2 hr

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Kencho-Style Simmered Noodles

For the Kencho-style nimen, I wanted to make a dish using kenchin-jiru (a vegetable-and-tofu soup) said to have originated at Kencho-ji temple in…

• ¥200

• Cook time 2 hr

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

Konjac rice nigiri sushi

For the rice course, konjac rice nigiri sushi. Since the konjac rice comes dried, simply rinse ordinary rice, add the konjac rice in, and cook it…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Urui and Kaya-Nut Rice

This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…

• ¥150

• Cook time 40 min

New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Charcoal-Grilled Eel Nigiri

A signature menu item conceived based on the chef's hometown.

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Steamed Napa Cabbage and Black Rice

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…

Turban Shell Rice

For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Hot water

▽ Pour hot water over a small amount of rice left in the rice bowl beforehand, to make hot-water-soaked rice. For the roasted rice, wash the rice…