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Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

• Serves 20 · ¥580

• Cook time 30 min

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

This is the simmered dish. Taking as its theme 'shark,' the food culture of Kesennuma City — Japan's top producer of shark fin — I've proposed this…

• Serves 1 · ¥987

• Cook time 2 days

Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

• Serves 1 · ¥1,000

• Cook time 40 min

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr

Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill

This is the appetizers course. For the chilled verdant egg custard, after making an egg tofu, I puree it in a mixer, combine it with gelatin and…

• ¥300

• Cook time 2 days

Sesame tofu

The appetizer is sesame tofu. Normally we'd serve the ingredients laid out across separate vessels, but this time I arranged steamed abalone, caviar…

• Serves 1 · ¥1,650

• Cook time 2 days

Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu Nagasaka Sarashina Honten). I take up 'Nanzenji-mushi.'

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 hr

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Awaji onion and winter melon pureed potage

Because Awaji Island blooms with flowers through all four seasons and is known as the ‘Island of Flowers,’ I am mindful of how to make use of…

• Serves 1 · ¥787

• Cook time 1 hr

Rice cooked with beef tongue, topped with fresh sea urchin

• ¥3,470

• Cook time 40 min