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Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Sea bass oil-seared tataki, fish-sauce-based thick sauce

"Koku" — the richness that spreads through the mouth the instant you take a bite. If you were to express this in music, it would resemble the…

• Serves 5 · ¥900

• Cook time 40 min

Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki

A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a variety of fish, making lavish use of showcase…

• Serves 1 · ¥600

• Cook time 30 min

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Rice, Rice, Rice

Rice is an inseparable presence in Japanese cuisine, so as a chef standing in a position connecting producers and consumers, I created this dish with…

• Serves 2 · ¥400

• Cook time 40 min

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Kisu Grilled with Kabusecha

For Japanese whiting grilled with kabusecha, a shade-grown green tea, since I'm from Shizuoka and tea-based cooking is a specialty of mine, I used…

• ¥800

• Cook time 50 min

Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt

The shiso salt served alongside is made by drying shiso leaves — which often go to waste — in the oven until the moisture is gone and they turn into…

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Cod and turnip

This is an early-season appetizer of cod and turnip. I designed this dish for the guests in their forties to seventies who make up most of our…

• Serves 1 · ¥200

• Cook time 40 min

Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

The appetizer course begins with walnut tofu. We roast the walnuts, puree them, thin the paste with kombu dashi, and knead in sake, Yoshino kuzu…

• Serves 100 · ¥920

• Cook time 1 hr

Torigai and Mizunasu Clear Soup

This dish combines ark shell, a prized ingredient known as a springtime-to-early-summer delicacy, with mizunasu (a mild, juicy eggplant variety from…

• Serves 1 · ¥1,500

• Cook time 1 days

Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…