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Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Salt-grilled blackthroat seaperch and more

For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Bite-sized millet okowa

Sardine, Marinade-Style

Stuffed Kabocha Squash

Deep-fried Japanese flying squid with dried shiso powder

Kishū-style steamed dish

For the steamed dish, I used Nanko ume, the famous plum of Kishū (Wakayama), and so named it Kishū-mushi. Since the egg custard itself carries almost…

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Fresh-green style fat greenling

For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…

River Trout Kinome-Grilled, Clam Shell-Grilled

For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Salt-grilled live moroko / basted-grilled bamboo shoot

For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…

First course: seared sea cucumber, grated daikon dressing

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Carp Carpaccio

We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…

Chicken tenderloin and maitake mushroom grilled on a magnolia leaf

The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…

Chrysanthemum Petal Hitashi

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Abalone fried in rice-cracker crumbs

Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered