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Spring sea bream grilled with cherry blossom fragrance, saimaki prawn temari sushi, bamboo shoot in sansho-leaf dressing

A lively presentation is the charm of this grilled-course hassun. "Since this was meant as a menu for cherry-blossom-viewing season, I decided to go…

Potato, Octopus, and Kabocha Squash, Tender-Simmered Live Octopus

"Drawing out the appeal of Hokkaido's overwintered vegetables." The overwintered vegetables used here are Niseko 540 potato and Dark Horse kabocha…

• Serves 1 · ¥620

• Cook time 2 hr

Fresh greens salad, Manila clams, beach silvertop, sea grapes, savory vinegar jelly, octopus rinsed in cold water with egg yolk and salted bonito innards, abalone steamed with sake, white melon kombu-cured and stuffed with new water shield, Manganji pepper with chicken miso

From the shunsai, a seasonal-color course. For the fresh greens salad, green coloring paste is added to the tofu dressing. Manila clams steamed with…

• ¥780

• Cook time 3 hr

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr

Seven treasures simmered dish

This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

• Serves 4 · ¥1,250

• Cook time 4 hr

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…

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

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min