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Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Rice cooked with beef tongue, topped with fresh sea urchin

• ¥3,470

• Cook time 40 min

Beef Hitsumabushi

Finally, the rice course. Beef hitsumabushi — traditionally a rice dish made with eel, served three different ways — came about from a customer's…

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Crab rice

Meat, legs, and crab miso alike... kobako crab in abundance. Japanese parsley added for good flavor balance.

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min

Five kinds of ball-shaped sushi, scattered sushi for the Doll Festival

This is the rice course. Since it is March, I made five kinds of temari-zushi and a slightly unconventional Hina Matsuri chirashi-zushi. At my hotel…

Steamed sushi with fugu milt

We serve the steamed sushi with fugu milt as an o-shinogi - a small dish meant to line the stomach of guests who are drinking sake, so they don't get…

Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

Beef Shigure-ni Dashi Chazuke

This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…

Pufferfish cured in kombu

For the fugu kombu-cured hand-rolled sushi, to let guests enjoy the aroma and flavor of the fugu itself, I slice it thin at an angle and cure it in…

• ¥155

• Cook time 5 min

Grilled salmon and grilled maitake mushroom rice, cooked in an individual pot

This is the rice course. Year-round, our restaurant serves seasonal kamameshi, changing the recipe twice a month to offer twenty-four different…

Uni and egg truffle rice

This is the rice course. Truffle rice is cooked in chicken stock, scrambled egg is made in a small frying pan, and uni (sea urchin) is added before…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Pike Conger and Herb Smoked Japanese-Style Rice Burger

The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Sakura Shrimp and Scallop Takikomi Gohan

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Hokki Clam Grilled in Yame-Tea Oil, Yame-Tea Broth Ochazuke

This is the rice course. For the surf clam grilled in Yame-tea oil, Yame tea is steamed together with salad oil to make Yame-tea oil. The surf clam…

• ¥648

• Cook time 25 min

Sata Misaki Mackerel Kosode Sushi

This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

• Serves 10 · ¥2,500

• Cook time 3 days

Grilled rice ball ochazuke

This is single dish course five: yaki onigiri ochazuke. I brush the grilling sauce onto the rice ball, press a shiso leaf onto it, and then grill it…

• ¥150

• Cook time 15 min

Conger Eel Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…