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Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

Red Eggplant with Wasabi Dressing

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…

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

Burdock root with perilla seed dressing

Tempeh and Mibuna

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…

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

Chrysanthemum and Yam Kan

For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Whole Steamed Turnip with Okina Kombu

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…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Tofu Rice Porridge

Shimonita Negi Surinagashi

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…

Ohira

This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…

• ¥60

• Cook time 40 min

Shiitake Nabe

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Soft Millet Fu

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…