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Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'

Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

Detox-style shrimp consommé, spiny lobster simmered with egg yolk

As for the detox-style shrimp consommé, "detox" means expelling the toxins and waste products that build up in the body, guiding both body and mind…

Pacific Cod and Snow-Covered Daikon Mizore-Mushi

This is a steamed dish, using Hokkaido overwintered snow-covered daikon and scallion. The Pacific cod and grated snow-covered daikon steamed dish is…

• Serves 1 · ¥190

• Cook time 1 hr

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Turnip steamed dish, tilefish, mitsuba, ginkgo nuts, wood ear mushroom, shimeji mushroom, wasabi, silver sauce

This is a dish, somehow comforting, where guests enjoy steamed tilefish and turnip with a silver sauce poured over. Since we mainly serve tempura…

• Serves 1 · ¥975

• Cook time 30 min

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

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

Medicinal cuisine style, suppon shiratama-wrapped dumpling

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: adopting yakuzen (medicinal cuisine), currently a boom among young women…

• Serves 1 · ¥330

• Cook time 1 hr

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 hr

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Steamed grated turnip

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Tilefish kenchin-style grilled, lily bulb and purple sweet potato chakin, young pickled ginger shoot

This time, on 'grilled dishes,' I learned from chef Itō (Suitengū's 'Nihon Ryōri Sakura'). This time I take up 'kenchin-yaki.'

Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

A modern take on regional cuisine Original regional dish: simmered wheel-shaped wheat gluten Looking back on the history of dishes that have been…

• Serves 4 · ¥298.6

• Cook time 1 hr

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Five-color namasu

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min

Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min