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Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Rice-bran-pickled pork, crispy roasted; large scallop and eel, oil-steamed

For the nuka-pickled pork crispy roast, the surface skin is blasted at high heat until it puffs up and turns crackling crisp. For the grilled…

Simmered pork belly savory egg custard

This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Young Sea Bass Pan-Seared in Oil, Manganji Peppers Tossed with Bonito Powder, Fig Wrapped in Prosciutto

For the young sea bass pan-seared in oil: young sea bass has little natural fat, so adding richness with olive oil makes for a more satisfying dish…

Deep-Fried Oysters, Novelty Style; New Bamboo Shoot Wrapped in Prosciutto

• ¥5,040

• Cook time 1 hr

Ice-temperature aged Himuro pork, wrapped in magnolia leaf and salt-crust baked

As for the ice-temperature aged himuro pork wrapped in magnolia leaf and salt-crust baked, this pork is aged in a himuro snow cellar, which…

• ¥350

• Cook time 1 hr

Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Isoyoi, Kinki Yaki-Hitashi, Hakata-Style Steamed Napa Cabbage

Three appetizers. Isoyoi is a name I coined myself: it combines sea squirt, squid shiokara, and dried yamakaigetsu. Shiokara here is a salted…

Braised Pork Belly with Spring Vegetables

This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Mist-style Jinhua ham clear soup

"Jinhua Ham Kasumi-Wan" is striking for its spring-like colors. "Cured products like Jinhua ham have a unique, concentrated umami. Of course, since…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

Seared-skin quail

Spiny lobster simmered in Saikyo miso, pork belly rolled with konjac noodles

The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…

Berkshire pork baked in a salt crust

Salt-finished Iberico pork

In place of a simmered dish, this course uses Iberian pork -- I wanted something to build stamina for the coming summer. Rather than cooking it…

Kanamachi turnip

The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…

Hokusō pork ear dressed with peanut vinegar

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr