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Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Mustard Cream Salad

The mustard cream used in the mustard cream salad has sour cream mixed in, giving it acidity, so it's light and very easy to eat.

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Pike conger in crystal jelly

Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…

Peanut tofu

We use Chiba Prefecture's specialty peanuts in the appetizer, the deep-fried course, and the vinegared dish: raw peanuts in the appetizer's peanut…

Cool-Breeze Jelly

We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.

Tofu-dressed salad

We begin with the appetizer course. I prepared a classic shira-ae. For the clams steamed with sake inside, thoroughly purge small clams of sand, cook…

Surf clam dressed with butterbur miso

An appetizer course. For the surf clam dressed with butterbur miso, the clam is cleaned, then rinsed in sake and soy sauce and seared. The butterbur…

Fresh water shield jelly, white asparagus with saikyo vinegar made from sweet white miso

As this is the June menu, the appetizer's fresh junsai jelly is plated to evoke passing through a ring of woven reeds used in the mid-year…

Sado Island raw oyster in amber jelly, persimmon shell presentation, kinu-otome taro boiled in its skin, nanban shrimp with fermented salted-roe dressing, smoked salmon

Fermented Sesame Tofu, Mock Taro Natto, Grilled Vegetables Dusted with Shrimp Powder

First, three small dishes. For the fermented sesame tofu, we first toast polished sesame seeds and let them soak up water for about a day, then cook…

White vinegar tofu dressing

For the mochi ginkgo nuts, the shells are peeled off, the nuts are deep-fried, and then rehydrated in rice porridge, which makes them swell larger…

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Scallop Wrapped in Prosciutto

●Scallop Wrapped in Prosciutto: the scallop adductor muscle is simmered in an all-purpose seasoned dashi with sake added at 70°C, then left to cool…

Small clam adductor steamed dumpling and winter melon

Seafood Washoku Gratin

The seafood washoku gratin uses rice porridge, since this is a Japanese dish. I've added matcha, but since that makes it a little bitter, I've also…

Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin

Turban shell and rapeseed blossoms with wasabi

For the turban shell and rapeseed blossoms with wasabi, store-bought pickled wasabi is pressed through a sieve, then lightly tossed with a light soy…

March soy milk terrine

This is the appetizer course. In the Yayoi soy milk terrine, the green represents fresh spring greenery, the white represents melting snow, and the…

• Serves 10 · ¥730

• Cook time 30 min

Sea urchin in a smooth mashed dressing

This is small dish (2). For the uni kinton dressing, using whole-grain mustard in place of wasabi gives it a Western touch, making it a very…

Young hosta shoots ohitashi; seared surf clam; konowata iridama; sea bream milt tofu

This is the appetizer (sakizuke) course. For the urui ohitashi — urui being a hosta-shoot mountain vegetable — I boil the urui and steep it in a…

Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…