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Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 min

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

Miso-Marinated Crab Roe, Nagori Grilled Eggplant

The appetizer, since it's October, is nagori, last-of-the-season, grilled eggplant: I grill only the cap end of the eggplant over charcoal and top it…

• Serves 4 · ¥500

• Cook time 2 hr

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

The fragrance of home: 'Sakura shrimp'

The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…

• Serves 1 · ¥1,500

• Cook time 25 min

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Molokheiya Hand-Cut Soba

This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…

• Serves 1 · ¥2,290

• Cook time 1 days

Chilled Abalone Yōrō-Mushi

From the theme of the technique of cold cuisine, this is a chilled bowl dish (hiyashi-bachi). For the abalone yōrō-mushi, I steam the abalone in an…

• Serves 1 · ¥2,000

• Cook time 30 min

Beltfish Shinjo, Green Shiso Fragrance

Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…

• Serves 1 · ¥550

• Cook time 40 min

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr