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Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Sea bream takikomi chirashi rice — Flavor Signs (The Spread of Flavor)

I consider the value of dining out to be dishes that only our restaurant can serve, and service that stays close to the guest. This time, taking a…

• Serves 2 · ¥490

• Cook time 30 min

Kinki Wakasa-Yaki, Fukiyose Style

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: an expression that lets guests feel the season. Under the motto "what's…

• Serves 1 · ¥885

• Cook time 30 min

Tamagawa raw abalone

A soup-course variation built around regional ingredients. ‘Tamagawa Namagai’ takes its name from a play on words: I poured tama-dashi (a rich…

• Serves 1 · ¥600

• Cook time 30 min

King crab and lotus root manju, chrysanthemum-cut daikon in sake-lees pickle, millet wheat gluten Dutch-style simmered, bamboo-leaf-cut kabocha

This time, on 'simmered dishes,' I learned from technical director Saito (Nihon Ryōri Kinari). This time I take up 'renkon manju.'

Monkfish liver rolled like folded paper, quick-blanched crab claw, crab roe with sea urchin, raw cod roe simmered to infuse flavor, snow-ring lotus root vinegar pickle, served in a hollowed yuzu shell

The monkfish liver hosho-maki is a longstanding technique, but I thought pairing it would let guests enjoy not only its rich umami but also the…

• ¥430

• Cook time 20 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

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Tomato Served in Its Own Shell, Steamed Abalone, Jade Eggplant

For the steamed abalone, we tried sandwiching it between daikon and rosemary and steaming it, but since abalone already has a strong scent of the…

Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill

This is the grilled course. For the Spanish-mackerel yukimi-style grill, we prepare the mackerel, salt it, and top it with a soy-milk béchamel sauce…

• ¥300

• Cook time 3 days

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Japanese mountain yam somen

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…