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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

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Turnip cup with monkfish liver and carrot in beef-shank dashi sauce, beef tendon and persimmon namasu, inner thigh beef cured in squid shiokara, seared outer thigh beef with crab miso sauce, fried beef shank coated in maitake mushroom and bottarga, oysters wrapped in beef belly

Since the toast at the start of the meal is often beer or chilled sake even in winter, I wanted something warm that lets you feel the umami. For the…

• ¥600

• Cook time 2 hr

Japanese-Style Gratin

Japanese-Style Gratin uses scallop, but it can also be made deliciously with pen shell, cockle, or Ezo ishikage cockle. Rather than simply searing…

• ¥700

• Cook time 1 hr

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…

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

This is the appetizer course. For the shrimp tazuna-age, the shrimp is flattened, dusted with flour, and wrapped with three colors of thin noodles…

• ¥150

• Cook time 20 min

Shimanto River Region

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Ise lobster steamed with sake, roasted rice green tea cream sauce

For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

Cod ochazuke

This time, it's the meal course, making use of cod at the end of its season. The cod ochazuke lets us use the late-season cod without wasting any…

• Serves 1 · ¥330

• Cook time 30 min

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

This time, this is a dish meant to be enjoyed around the time the first cherry blossoms are announced to be opening. This is the tray course. We…

• Serves 1 · ¥700

• Cook time 1 hr

Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

• ¥780

• Cook time 1 hr

Tortoiseshell-cut crossbred duck

Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…

Cod Milt Daifuku Mochi

This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

• Serves 5 · ¥1,000

• Cook time 2 hr

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.