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Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi

This is a seasonal-specialties course. For the seared kuruma prawn with herring-roe kelp and bamboo shoot steeped in dashi, the idea behind the…

Fava bean thin noodles, golden clam, fava beans in the snow

This is the appetizer (sakizuke) course. The jelly for the ōgon hamaguri is meant to evoke the ice that still lingers as the season turns toward…

Horse mackerel, Hakata-style layered pressed preparation

This is appetizer four (Hagi). For the horse mackerel Hakata-oshi, we use watermelon radish. Using Kyoto carrot brings out a beautiful red, but…

Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more

This is the sake-accompaniment course. The plum in the crispy soy-sauce plum, pine-needle-skewered dish will upset your stomach if eaten raw as-is…

Dressed milt

For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…

Shellfish assortment

The appetizer is kai-awase. Shellfish such as ark shell, pen shell, cockle, a large clam, and Ezo surf clam are seared and paired with spring…

Silkie chicken temperature-controlled soft egg

First, the sakizuke, the appetizer course. An ukokkei ondo-tamago wouldn't be very interesting eaten plainly with dashi, so with the image of June's…

Red-simmered roe-bearing ayu, and ayu roe uruka

Horse Meat Tossed with Tonburi

Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Assorted shellfish pan-seared in sake

The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…

Botan Shrimp

For the botan shrimp's shrimp-miso soy sauce, adding a little raw sea urchin gives it a wonderful character. For color, we added finely grated…

Substitute for the Raw Course

For the shellfish and fish substituting for the raw course, use items that would not otherwise work as sashimi — lightly seared, raw, or…

Turnip Kinuta-Maki

The turnip kinuta-maki uses both the turnip's flesh and its stems. The surrounding trimmings can also be used for things like pickles. For the turban…

Sea Cucumber and Spinach

For the sea cucumber and spinach, I think the sea cucumber is more delicious with a nice crunch if you cut it a bit on the thick side.

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Okara tossed with buckwheat tea

This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…

Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables

This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…

Cherry Blossom Trio

This is the opening dish. I combined salted sea urchin with processed sea urchin paste on a soy milk base, rehydrated green peas pressed through a…

Kuruma Prawn Simmered in Sake

This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…

Butterbur Dressed with Miso

This is the appetizer course. For the wasabi flower stalks, since the pungency is essential, they are briefly boiled, then quickly cooled to remove…

Tofu-dressed salad, carrot yamato-yose, and snow crab hosho-maki

First, the opening dish is shira-ae. The persimmon is peeled and cut into thin batons, matched in length and thickness to the stalks of napa cabbage…