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Small abalone, lucky soybeans daisen-ni, kuruma prawn double roll, baked chicken cake with poppy seeds

Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings

Chrysanthemum and grated daikon salad, octopus simmered with adzuki beans, monkfish liver in savory aspic, morel, papaya, and white kidney bean tofu dressing, Tatsutagawa tofu, served in a kabosu shell, hagi shinjo

For the octopus simmered with adzuki beans, briefly parboiling the octopus in tea first turns it a deep red color. I then simmer it slowly in…

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Chicken grunt, skin seared yakishimo-style

This was created with couples in their thirties and forties in mind. For the skin-seared isaki, the skin is often discarded, but it is actually…

• ¥400

• Cook time 30 min

Chilled Consommé, Daigo Tofu

This is the zatsuke course (served upon being seated). Since this is the hot summer season, I wanted the moisture to refresh the throat, so I made it…

• ¥1,250

• Cook time 4 hr

Rice-bale-shaped deep-fried oyster; set cheese; sazanka-style lily bulb, and more

These are from the tray course. For the oyster tawara-age: sandwich bread is thinly sliced to about 2-3 mm, cut into strips roughly 3 cm long, and…

Cherry-blossom steamed fat greenling

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Mineoka milk-and-kuzu tofu, winter melon and vegetable sushi, eel and turban shell uzaku, oil-seared Fushimi peppers, deep-fried eel with roe, sake-steamed eel

This is the appetizer course. Mineoka tofu is said to originate from Mineoka Ranch in Chiba, where milk is kneaded with kuzu starch to resemble tofu…

Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets

Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings

For the appetizer's pike conger and grilled eggplant set in amber jelly, the pike conger has been quickly blanched, but since it can be eaten as…

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Bamboo shoot dressed with sansho leaf, squid cherry-blossom sushi, Japanese halfbeak and asparagus roll, strawberry-style ark clam egg-yolk sushi, small kuruma prawn marinated in red-yeast-rice miso, taro stem pickled in rice-starch liquid, green pea jelly, sakura-scented lily bulb twisted into a bundle, purple sweet-potato sakura mochi, and lily-bulb petals

For the strawberry-style akagai egg-yolk sushi, rinsing the akagai briefly in warm water at about 50°C and then firming it in ice makes the sliminess…

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Turnip with monkfish liver in thickened ponzu sauce, red-heart daikon and herring-roe wakame, Stone-wall-style yam bulbils, celtuce with mustard, Aigamo duck nanban roll with leek, kinpira with demi-glace miso sauce, sweet potato simmered with lemon

The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…

Kumquat and egg miso-marinade, chestnut in its spiky burr shape, persimmon shinjo, grilled ginkgo nuts, acorn-shaped sweet bean, stone-roasted sweet potato, sweet potato in maple-leaf shape, sweet potato in ginkgo-leaf shape

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Salted Sea Urchin and Red Mizu Matsumae-Style Pickle

For the salted sea urchin and red mizu — a wild mountain vegetable — Matsumae-style pickle, I finely chop shiso and myoga for aroma, peel the red…

• ¥360

• Cook time 40 min

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr