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Flounder, Ark Shell Clam, and Tiger Prawn with Kombu Aroma

From 'counter work that creates repeat guests,' this is the fresh-fish course. One of the strengths of a counter is being able to serve sashimi cut…

• Serves 1 · ¥1,500

• Cook time 1 min

Fugu

This is a raw dish. With fugu, thickness is the key point, so I slice it a bit thick. It's a milt sauce with truffle flavor — slicing the milt raw…

• Serves 1 · ¥1,800

• Cook time 40 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 min

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn

This is the sashimi course. Both the octopus arai and the sea bass arai taste refreshing served with wasabi and a plum-flesh vinegar-miso. For the…

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce

This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'

Kombu-cured Spanish mackerel

This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…

• Serves 1 · ¥540

• Cook time 1 hr

Okutone Trout and Spring Vegetable Carpaccio

This is a sashimi course dish that expresses local heritage. For the Okutone trout and spring vegetable carpaccio, I paired Okutone trout, a branded…

• Serves 1 · ¥320

• Cook time 30 min

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Kanoko-scored butterfish grilled with saikyo miso, nanban-style grilled duck, bamboo-shoot-core and scallop sandwich grilled with sansho leaf, Omi turnip red-and-white checkerboard, mackerel tazuna-style sushi, Sanzan lemon-cup shira-ae, shrimp and sieved-egg fan skewer

In place of the appetizer course, the kanoko-scored butterfish grilled with saikyo miso was inspired by kanoko-mochi, a rice cake often used at New…

Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min

Spanish mackerel namerō

This is a dish devised as a substitute for the sashimi course, with the presentation carefully considered. Sawara namerō (a minced raw-fish dish…

• Serves 1 · ¥500

• Cook time 30 min

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

Flounder rolled in paper-thin kombu, spear squid, seared beef top round

The sashimi course is served on a crackled kohiki-glaze vessel by the ceramic artist Hayashi Ryūichirō. For the flounder take-gami kombu roll, the…

• ¥700

• Cook time 1 hr

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

Water namasu, Daiō char minced with miso

As for Water Namasu, I'm told that in the region where I was born and raised, sailors used to eat it this way aboard ship. Wanting guests to taste…

• Serves 1 · ¥330

• Cook time 20 min

Beef, Low-Temperature Prepared

This is the Beef, Low-Temperature Prepared. The beef, from the zabuton cut (a marbled section of the chuck), is cooked at around 63°C for about four…