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Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

This is the first course. This purslane dish, hyo-boshi gomoku-ni, is one of the local dishes handed down in the Murayama region of Yamagata…

• Serves 1 · ¥120

• Cook time 40 min

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

Isaki with Kinjiso Ohitashi, and Isaki Kara-Mushi

For the threeline grunt with kinjiso ohitashi, a dashi-marinated, blanched dish: kinjiso is a Kanazawa local vegetable, one of the Kaga heirloom…

• ¥155

• Cook time 1 hr

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200

• Cook time 20 min

Kagoshima kurobuta pork and snap pea, ginger-flavored, kombu-cured amberjack, green tea shinjo skewer, baby shrimp, baby turban shell with herbs, mallet-rolled kokanee salmon, young rakkyo prosciutto roll

Kagoshima Kurobuta Pork and Snap Pea, Ginger-Flavored is made by rolling snap peas in Kagoshima kurobuta pork as a vegetable-in-meat roll and…

• ¥606

• Cook time 1 hr

Egg tofu with water shield, radish, myoga, trefoil, yuzu, and flavorful dashi

This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Monkfish liver and turnip terrine

This is monkfish liver and turnip terrine, an appetizer (sakizuke) that makes use of monkfish liver as an end-of-season ingredient for March. Ankimo…

• Serves 1 · ¥300

• Cook time 2 hr

Kagoshima tea-leaf five-ingredient tofu dressing

This dish uses tea, one of Kagoshima Prefecture's proudest products — Kagoshima actually ranks first nationwide in tea output. Kagoshima tea is mild…

• Serves 3 · ¥300

• Cook time 30 min

Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion

Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts turning cold. Because we use a heated stone, you…

• Serves 1 · ¥330

• Cook time 30 min

Wasabi and Cheese Dressing, Odawara Cassata

Two small-bowl dishes built around regional ingredients. For ‘Odawara Cassata,’ I took cassata, the traditional Sicilian sweet, and made it in the…

• Serves 1 · ¥360

• Cook time 2 days

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Monkfish liver, monkfish jellied broth

This is part of an effort to cope with rising food costs. At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often…

• Serves 1 · ¥350

• Cook time 2 hr

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Raw salmon roe in soy marinade, monkfish liver neatly rolled in thin-sliced turnip, saimaki shrimp hot-oil-blanched, and deep-fried shrimp heads

• Serves 1 · ¥120

• Cook time 30 min

Misaki-gazami in Kabosu Crystal Jelly

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, known in the classical era as Toyo-no-kuni, where…

• Serves 1 · ¥135

• Cook time 1 hr

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min