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Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Turnip steamed with soy milk

This is the appetizer course. The key to the turnip steamed with soy milk is the turnip's moisture. After grating the turnip, we lightly squeeze out…

Raw salmon roe in soy marinade, monkfish liver neatly rolled in thin-sliced turnip, saimaki shrimp hot-oil-blanched, and deep-fried shrimp heads

• Serves 1 · ¥120

• Cook time 30 min

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min

Flounder, Ark Shell Clam, and Tiger Prawn with Kombu Aroma

From 'counter work that creates repeat guests,' this is the fresh-fish course. One of the strengths of a counter is being able to serve sashimi cut…

• Serves 1 · ¥1,500

• Cook time 1 min

Fragrance of Peach Blossoms

This expresses Fukuoka through cooking. I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table…

• Serves 1 · ¥900

• Cook time 30 min

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn

This is the sashimi course. Both the octopus arai and the sea bass arai taste refreshing served with wasabi and a plum-flesh vinegar-miso. For the…

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Steamed Kisu and Corn Shinjo

For the steamed whiting and corn shinjo, a fish-paste dumpling: pairing shrimp shinjo, which has strong umami, with the delicate whiting makes for a…

• ¥1,300

• Cook time 45 min

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age

Kisu (Japanese whiting) senbei is kisu deep-fried into a cracker shape and served with matcha salt, finished to feel light and fresh, fitting for…

• ¥700

• Cook time 1 hr

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

This is a modern arrangement of a Fukushima local dish. The original local dish consists of "cabbage mochi, miso kanpura, and maple salmon." We…

• Serves 2 · ¥200

• Cook time 50 min

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…