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Soba-Gaki Broth

This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…

Pike conger dusted with kuzu starch

The clear-soup course is hamo dusted with kuzu starch. For the hamobue stuffed with burdock, burdock is stuffed into the hamobue — the hamo's…

Abalone Duo

This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…

Late-season pike conger shinjo

The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Spiny lobster cut into icicle strips

This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…

Powdered Bonito Style

For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…

Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Prayer-hands-shaped steamed fish cake

Sawani-Style Clear Soup

The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…

Soybean miso soup

Sea Bream and Turnip

This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Yamagata's four seasons in a bowl — Winter (fermented soybean soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Yamagata's four seasons in a bowl — Autumn (taro stew)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Misty broth with clam dumplings

Clam and chrysanthemum shinjo

The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…

Autumn assortment

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Chilled Grilled-Corn Chawanmushi

While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…

• Serves 1 · ¥1,067

• Cook time 1 hr