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Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Blanched hamo with its own gelled broth

This is a sashimi-course dish. For the blanched hamo, we take stock from the bones and head and cut it with bonito dashi to make the base. We then…

Kombu-cured sea bream, seared beef loin, vinegar-cured horse mackerel with soybean pulp

A sliced raw-fish (tsukuri) course. Beer cups are used as the serving vessels. The sea bream is filleted into three pieces and kombu-cured. The beef…

Kuruma prawn, pen shell, Japanese sea bass

Mogami Horse Sashimi Roll, Three Ways

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

Natsu Mikan Sashimi Presentation

For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…

Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Pufferfish and sweet shrimp roll

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Juvenile sea bream sashimi, pine-bark style, kombu-cured live cod, spot prawn

For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…

Seared chicken grunt, thin-sliced sashimi

For the sashimi course, isaki carries more fat at this time of year, so unless it is thoroughly chilled, the skin can come away while it is being…

Seared-skin fugu sashimi

The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…

Winter Spanish mackerel, seared

Filefish, loosely arranged in a tiered box

Sea bream sashimi shaped like a crane, tuna, striped shrimp, squid cut into a flower pattern

Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid

As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…

Icefish / egg-bearing baby octopus / tilefish, thinly sliced / sea bream / tuna

Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…

Sashimi: sea bream, shrimp, ark shell clam, squid, assorted garnishes

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Horse mackerel minced and seasoned with miso, autumn salmon, ark shell clam, flounder and sea urchin naruto-roll, autumn-run bonito

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Scallop kombu-jime

This is the sashimi course. Scallops cured between sheets of kombu are sliced in front of the guest and portioned onto small plates. The sliced…