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White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

This proposes a way to use true cod milt at the end of its season (nagori). This is the simmered course. The milt simmered in egg yolk takes milt…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Cod milt, steamed tamaji custard

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Rikyu-style sea bream dressed with kombu

I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…

• Serves 1 · ¥300

• Cook time 10 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Swimming crab wrapped in yuba and steamed

This is the clear-soup course. We use swimming crab, locally called gazami. The sandy seabed of the Hiuchi-nada fishing ground is rich in plankton…

• Serves 8 · ¥5,000

• Cook time 2 hr

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Chilled herring with eggplant and baby taro; eggplant cut to stand upright, deep-fried and simmered, with black sesame

To keep the eggplant in simmered dishes from losing its color, it helps to place it into the oil starting from the colored skin side.

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Seven treasures simmered dish

This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

• Serves 4 · ¥1,250

• Cook time 4 hr

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Small Melon Pureed Soup

This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Lettuce, celery, and tomato Hakata-roll, bracken fern and prosciutto wrapped in bamboo paper, shark fin in savory jelly

This is a vinegared dish course. For the lettuce, celery, and tomato hakata-roll, I pass the lettuce through oil, then through hot water, and drop it…

• ¥280

• Cook time 1 hr

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Stone-wall tofu

Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…

End-of-season pufferfish and wagyu, assorted preparations: miso-bed-pickled rib-eye grilled over a wire net, seared rib-eye, pufferfish flesh-and-skin roll pintxos, cold-smoked pufferfish nigiri sushi, translucent-sliced pufferfish skin with cream cheese, saimaki shrimp marinated with spring citrus

The miso-bed-pickled rib-eye grilled over a wire net and the seared rib-eye both use the same single rib-eye; cooking it before pickling in miso…

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…