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Corn Surinagashi, Seared and Firmed Kinmedai, and Strip-Cut Shrimp Somen

New-Season Burdock Surinagashi

This is the clear-soup course. For the new burdock pureed soup, I add a little cocoa as a secret accent for depth — it pairs surprisingly well with…

Snow crab and ebi-imo taro in a light kuzu-thickened broth

For the snow crab and ebi-imo in light kuzu-thickened broth, since the matsuba crab (a regional name for male snow crab) season had just opened, we…

Scallop and Shrimp, Spring Mountain Steamed

This is the clear-soup course. I believe the soup is the most brilliant dish in any course, so I place great importance on seasonal feeling and…

Corn pureed soup

For the corn surinagashi: the corn is blended in a mixer; you could make the dashi a bit stronger to hold its own against the corn, and add white…

Ise lobster shinjo

The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.

White Miso Style

This is the simmered-dish soup course. Since it's the New Year, I've made it in a white miso style. The fugu milt is skewered and grilled. The…

• ¥1,850

• Cook time 30 min

Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape

This is the soup course. Since the soba noodles have mozuku kneaded into the dough, they have a strong bite, so the key point is to boil them a bit…

• ¥225

• Cook time 20 min

Silky fugu milt, spring-herb style

This is the clear-soup course. The silky fugu milt in shunsō-jitate style is also made sous-vide: the fugu milt is placed in kombu dashi and steamed…

• ¥2,800

• Cook time 2 hr

Yellowtail Sake-Lees Soup

This is the soup course. For the yellowtail sake-lees soup, since every kitchen today is short-staffed and can't spare the extra labor, I grill both…

Tilefish, matsutake mushroom

This is the clear-soup course. The kise-ginkgo — ginkgo nuts coated in a thin kuzu-starch sheet — is set in a hot water bath the same way as kuzukiri…

Two-tone minazuki tofu

A clear-soup course. The two-tone minazuki tofu — named for the old term for June — has an upper layer made from 1,080 cc of soy milk, 36 g of…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Mushroom broth, flame-seared pike conger, duck meatball

This is the clear-soup course. Matsutake is the standard choice for this season, but simmering dried mushrooms and finishing with an extra dash of…

• ¥600

• Cook time 1 hr

Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Housemade Consommé Soup

This stands in for the soup course (o-wan). For the soup course, I have prepared the housemade consommé soup that is also our restaurant's signature…

Grilled eggplant pureed soup

This is the clear-soup course. For the grilled eggplant surinagashi, the garnish in the bowl consists of egg tofu cut into small cubes, the mouth and…

Seared Free-Range Chicken and Scallop Soup Bowl

This is the soup-bowl course: a seared free-range chicken, scallop and winter melon soup bowl. The chicken is seared skin-side and salted; the…

Usui pea pureed soup

This is the clear-soup course. For the soup base, a foundational mixture is first made from puréed usui beans passed through a sieve, dashi, and…

Tilefish coated in fish paste

This is the soup course. For the tilefish (amadai) coated in shinjo paste, the shinjo mixture is ground smooth on a board, then spread evenly on a…

Crab pureed soup with light kuzu thickening, clam fish-paste dumpling

This dish is the clam shinjo soup course. I felt that a plain ushio-jiru, a clear broth seasoned simply with salt, made only with clams would be…

Sake-Lees Soup

Abalone Duo, Layered

This is the clear-soup course. The usual method for green plums is to prick them all over with a needle and soak them in salt water, but the key here…