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Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Fig with Yogurt Sauce and Red Bean Rice Dumplings

For the mizugashi (fruit dessert course), the figs are awkward to eat whole, so I think it's best to cut them small. As for the port wine with…

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Wrapped and grilled in magnolia leaf

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Clam and Hoshiko Layers, and More

As an appetizer, the clam and hoshiko layers might be a bit extravagant, but it's a delicious dish. For the king crab, aromatic-grilled with egg-yolk…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Leaf-cut whiting, apple gratin, aigamo duck brocade-style grilled

For the crab apple gratin, deep-frying the apple whole first makes the skin easy to peel off by hand afterward, and it holds its shape well when…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

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

Persimmon with Yuzu Miso

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Cod steamed with grated turnip, grilled cod milt

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb