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Hamo, Eggplant and White Melon

This is the appetizer course. The hamo (pike conger eel) is filleted, its fine bones scored, salted, left to rest a while, and boiled. It is then set…

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Tilefish grilled with seaweed

As a way of using wakame differently from usual, I thought about turning it into a paste. Making use of the alginic acid in wakame, I created a…

• Serves 3 · ¥1,700

• Cook time 15 min

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Flounder Hakata-Press, Smoked Salmon and Turnip Checkerboard

The second, flounder hakata-press with smoked salmon and turnip in an ichimatsu checkerboard pattern, incorporates the traditional hakata and…

• ¥420

• Cook time 2 hr

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Tilefish wakasa-yaki

This time, we learned about "grilled dishes" from Master Instructor Iizuka (Asakusa View Hotel). We feature "wakasa-yaki."

Herring Steamed with Sake

This is the vinegared course. The vessel is a Shonzui-ware square bowl, a piece by Yaguchi Eiju. For the herring steamed with sake, the herring is…

• ¥300

• Cook time 45 min

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Pufferfish cured in kombu

For the fugu kombu-cured hand-rolled sushi, to let guests enjoy the aroma and flavor of the fugu itself, I slice it thin at an angle and cure it in…

• ¥155

• Cook time 5 min

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Uzaku cucumber

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…

Threeline Grunt Steamed with Sake, Thyme Sauce

With the threeline grunt steamed with sake, salting the fish first to remove its odor is essential. Taking away the excess odor lets the fragrance of…

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Fried shirako tofu with asparagus, scallion, and red grated daikon

This time, on 'fried dishes,' I learned from instructor Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up 'fried shirako tofu.'

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Grilled thornyhead rockfish with sea urchin

This grilled dish uses kinki as an end-of-season winter ingredient. Grilled kinki with sea urchin is a dish meant to let guests enjoy two kinds of…

• Serves 1 · ¥1,600

• Cook time 40 min

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk

This is a grilled hassun course. For the tea-covered grilled sea bass, if served at the counter, placing the sea bass on a heated stone, pouring tea…

• ¥590

• Cook time 1 days