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Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

Bamboo celtuce egg-yolk sushi, monkfish liver in aspic, sea bream ball, and more

Let me start by explaining the appetizer course. For the bamboo celtuce kimi-zushi: the celtuce stem was not yet in season (this event was held on…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Mallard-duck white loin, small melon salt-pickle, celery sweet-vinegar pickle

For the mallard-duck white loin, we score the skin, sear it in a frying pan until browned, then drain off the fat once using a metal skewer. We then…

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr

Kurosatsuma chicken, Kaga-style simmered dish

Low-Temperature Cooked Kurosatsuma Chicken

Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 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

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Seared Free-Range Chicken and Scallop Soup Bowl

This is the soup-bowl course: a seared free-range chicken, scallop and winter melon soup bowl. The chicken is seared skin-side and salted; the…

Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

Three appetizers. For the pheasant gizzard with mustard-vinegar miso and skin, this time I didn't dress the skin, scallion, and green peas together…

Eel Collagen Soup, Eel Tofu, Softshell Turtle Egg-Set, Chicken Cartilage Sesame Dumplings

This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Hen-of-the-woods mushroom pureed soup with tsukimi-style free-range chicken

Catfish escabeche, crucian carp simmered in sweet glaze, Suigo chicken fan-shaped bake, kuruma prawn grilled and steeped, pine-needle skewered ginkgo nuts

Rolled egg, steamed bamboo shoot, water-dumpling bundle, glazed baby kuruma prawn

The rolled egg can be described as "waste-not work", devised as a way to make use of scraps of fish flesh. The fukuzutsumi in the simmered assortment…