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Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Snow crab shinjo and Tennoji turnip clear soup

I designed this dish around the early-season (hashiri) appearance of Tennoji turnip, as a way to make use of a winter ingredient. It was a transfer…

• Serves 6 · ¥680

• Cook time 40 min

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Grilled eel, steamed lotus root in chakin-shibori

This is the soup course. This time, I used lotus root and eel to create a lotus-themed dish. The green-simmered sansho flower buds on top get their…

• ¥925

• Cook time 40 min

White asparagus pureed soup

This is the soup course. The white asparagus surinagashi is a dish we are actually serving at our restaurant this month; in the shop it is served in…

Dual-purpose ingredient dish: Uda-kin burdock pureed soup

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥445

• Cook time 30 min

Cheese Pureed Soup

This is a clear-soup course. The cheese surinagashi is a soup made with cheese. I use mild mascarpone, finishing it to have the feel of a cream soup…

• ¥320

• Cook time 40 min

Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Swimming crab pureed soup

This dish is built around seafood at the end of its winter season. The end-of-season ingredient used here is swimming crab, served as a clear-soup…

• Serves 20 · ¥370

• Cook time 1 hr

New-Greenery Style, Sea Bream Milt Tofu

This is the clear-soup course. After sautéing the spinach, I add a pinch of salt, bind it with egg white, cool it quickly, blend it, and pass it…

Autumn pike conger eel tamaji-mushi

This is a variation on the soup course. The autumn hamo tamaji-mushi, mushroom style, uses porcini mushrooms to draw the dashi, which is combined…

• ¥600

• Cook time 30 min

Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried

This is the clear-soup course. For the pike conger wrapped around matsutake, golden deep-fried, I score the conger's fine bones, cut it into pieces…

• ¥600

• Cook time 30 min

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Early-summer tofu, seared whiting

This is a clear-soup course. For the Satsuki tofu, I made it as a mugwort tofu. I worked seven or eight parts kombu dashi with one part pure white…

• ¥180

• Cook time 1 hr

Tilefish wrapped in woven eggplant

This is the soup course. For the tilefish wrapped in woven eggplant (ajiro), the eggplant is deep-fried once, its skin peeled off under running…

Clam shinjo

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Sleet-style duck clear soup

Warm the body with duck-and-kombu dashi. A harmony of flavor performed by eggplant and duck.