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Seven fortunes, sevenfold luck

I created this under the theme "Ryokan Cuisine Today." First is a warm dish. Titled Shichifuku Shichi'un, I chose seven ingredients whose Japanese…

• Serves 1 · ¥380

• Cook time 2 days

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

Corn pureed soup, grilled mochi, quail anpei, thinned mustard

This time, on the 'soup-bowl course,' I learned from technical director Katō (Meguro Gajoen). This time I take up 'surinagashi.'

Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

I prepared five drinking accompaniments to go with sake. For the sake-steamed abalone marinated in hishio and soy sauce, the abalone is steamed with…

• ¥300

• Cook time 40 min

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Spring turnip and Date chicken wings takiawase

As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

Bell pepper and lily bulb terrine, bottarga and daikon stuffed into dried persimmon, grilled eel sushi, arrowhead bulb matsukaze, millet wheat-gluten cake glazed with sweet miso, flounder kombu roll

These are the appetizers. For the bell pepper and lily bulb terrine, you must let the mixture of yellow bell pepper and lily bulb cool completely…

Salt-grilled sea bass, bamboo-leaf wrapped sushi, eel rolled with burdock root

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

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

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

Splendid alfonsino lightly simmered, steamed potato dumpling, mountain asparagus simmered pale, butterbur sprout

The golden-eye snapper lightly simmered is also an application of my head chef's technique. My chef often prepared filefish with a light simmer, but…

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Tomato chakin bundle filled with rich cream, sweet potato morning-glory-shaped dumpling, eel yawata-maki, chilled duck with decorative garnish, physalis egg, seared barracuda sushi, sweetfish grilled with tade

This is the appetizer course. As for the tomato in a rich custard bundle — 'aka-nasu,' literally 'red eggplant,' is the term used here for tomato…

Shimanto River Region

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Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Nori-Grilled Tiger Pufferfish Milt, New Bamboo Shoot and Jidori Chicken

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,500

• Cook time 5 hr

Abalone liver tofu, new-season bottarga wrapped in lettuce, eel grilled with an egg-yolk glaze, cod milt grilled with cheese, Pacific saury ogawa-style, winter duck leek roll, and sweet shrimp in a fragrant marinade

Starting with the tray course, the abalone uro tofu. Uro refers to the liver; we use abalone liver saved from summer and set it with gelatin. For the…