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Clear-soup style, knotted whiting coated in kuzu starch

Crab wrapped in thin turnip slices, plump-simmered abalone, pufferfish grilled with scattered roe

For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…

Smoked Irako conger eel

This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…

Eggplant Stuffed Two Ways, Deep-Fried

For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…

Soft-shelled turtle rice

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Three Bivalves Rolled in Wakame

This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…

Yam rice porridge

Young gizzard shad pressed with ginger, trough shell clam, cockle

King crab fish-paste dumpling

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Deep-fried turban shell with sansho bud

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

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Herring roe on kombu, thin-sliced kombu

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Scale-on tilefish and shrimp, aromatic grilled

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Yonezawa carp, promoted by Lord Uesugi Yōzan — Fukiyose-style carp, burdock-core deep-fried roll

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Yamagata's four seasons in a bowl — Winter (fermented soybean soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Turnip with walnut glaze

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Bountiful-harvest pike conger

For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…