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Date-style char, coin-cut octopus, octopus suckers, pumpkin kinton

This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…

Kochi Arai

The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…

Tuna, Striped Jack, Sea Bream, Sea Urchin, and Scallop

For the sashimi, I thought that by using a heated branding iron to burn characters like "celebration" or "longevity" into the daikon peel and similar…

Sea bass rod-cut arai

For the sashimi course, I made a rod-cut arai of sea bass. It's refreshing and light, meant to be enjoyed with a reduced sake-and-plum seasoning and…

Autumn Sea Bream Arranged Chrysanthemum-Style

The sashimi course is autumn sea bream arranged chrysanthemum-style, sea bream being at its best in autumn. Wild sea bream was sliced paper-thin and…

Ezo giant sea snail, starry flounder scored and cured between salted paper, first bonito of the season

The sashimi course is Ezo horagai (giant sea snail) and first-of-season bonito. The liver of the horagai is delicious, but since some guests find it…

Hamo Yakishimo-Zukuri, Ise Lobster Arai

Splendid alfonsino, horse mackerel, ark shell clam, giant clam

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Cherry sea bream dressed with roe, and more

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish

Kombu-cured Pacific cod

The tofuyo (Okinawan fermented tofu) I used for the tofuyo-shoyu has a strong aroma that many people find hard to enjoy, but turning it into a sauce…

• ¥500

• Cook time 20 min

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Fat greenling quickly seared over an open flame, bluefin tuna, pen shell cured in fermented mash, halfbeak, and small clam adductor oil-seared and kombu-cured

This is the sashimi course. Sashimi can easily become monotonous, so I put thought into it — using seasonal wild greens such as flowering rape-bud…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Baby spear squid

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Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Live conger eel thin-sliced sashimi, live conger eel hot-water rinse

This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…

Steamed Shellfish, Its Own Liver, Okra and Wild Yam Terrine

The tray course is steamed shellfish. "Steamed shellfish" here usually means abalone, and since abalone liver is delicious too, I press the liver…

Bonito sashimi

For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

Today's Catch, Five-Kind Assortment

Fukiyose-style sashimi assortment, juvenile bluefin tuna, beltfish

For the sashimi course, whatever fish is used, I always use ice so no fishy odor comes through. When you build a kama-style (pot-shaped) presentation…

Kasago, skin seared and then sliced sashimi-style

The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.

Decorative carving