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Sakura shrimp and Malabar spinach ohitashi

This is a dish where the savory aroma of fried sakura shrimp and the crisp crunch of the vegetables combine exquisitely. The tsurumurasaki is boiled…

• Serves 7 · ¥200

• Cook time 30 min

Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

For the white taro stem steeped in dashi, the taro stem is left soaking in dashi, and piping-hot toasted rice is added. This lends the dish the…

Kamo eggplant pureed soup

This dish uses no seasonings whatsoever. I thought that if a cook can draw out an ingredient's own character — its five tastes and aroma — to the…

• Serves 1 · ¥482

• Cook time 40 min

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

Black-skinned kabocha squash simmered with lemon, fat greenling and sea urchin simmered together, new burdock root filled with sakura-shrimp shinjo, small eggplant Dutch-style simmered

This dish expresses Japanese cuisine through dark tea (Fu brick tea). For reference, Fu brick tea, 50 g: ¥1,620. This is an assortment of separately…

• Serves 1 · ¥489.5

• Cook time 1 hr

The fragrance of home: 'Sakura shrimp'

The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…

• Serves 1 · ¥1,500

• Cook time 25 min

Cherry-blossom turnip, tilefish sakura-steamed, ball-shaped potato

Three small simmered dishes. For the cherry-blossom turnip, the turnip is carved with a knife into a cherry-blossom shape, filled with sakura shrimp…

• Serves 10 · ¥1,300

• Cook time 40 min

Spring sea bream and crab roll, deep-fried; herring-roe wakame, Tosa-style deep-fried; angelica tree shoot

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 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

Deep-Fried Small Sea Bream Shaped as a Lucky Rice Bag

This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…

• ¥850

• Cook time 1 hr

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Sakura shrimp fritter with tea leaves mixed in

For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr