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Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

Abalone shinjo

This is the simmered soup bowl course. The dried sea cucumber ovary isn’t fully dried — it’s more of a half-dried, still somewhat raw state. At the…

• Serves 1 · ¥3,000

• Cook time 1 hr

Peach-scented sweet fermented rice drink, clam grilled with potato, crab roll wrapped like ceremonial paper, diamond-shaped tricolor mochi, icefish five-color fritter, dried persimmon with cheese

The peach-scented amazake, inspired by the peach blossoms that bloom in March, we finished as a pale pink, alcohol-free drink with a smooth mouthfeel…

Splendid alfonsino lightly simmered, steamed potato dumpling, mountain asparagus simmered pale, butterbur sprout

The golden-eye snapper lightly simmered is also an application of my head chef's technique. My chef often prepared filefish with a light simmer, but…

Cloudy duck nanban

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Roasted genmaicha tofu, baby octopus simmered cherry-style, cherry-leaf-green kabocha squash, duck simmered with egg yolk, butterbur simmered green

As for the roasted genmaicha tofu, tofu is mostly made up of water, but I think that, turned to advantage, it's an ingredient rich in possible…

Porcini Takikomi Rice

After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…

• Serves 3 · ¥380

• Cook time 35 min

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk

This is a grilled hassun course. For the tea-covered grilled sea bass, if served at the counter, placing the sea bass on a heated stone, pouring tea…

• ¥590

• Cook time 1 days

Soup finished with soba-boiling water

Yamagata is known for its soba, and since soba groats keep well, I use them often. Here I mixed them into a pounded shrimp fish-paste dumpling to…

Sawani soup

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Keen's gaper clam pureed soup

For the mirugai surinagashi, I combine the savory richness of mirugai with Yamato yam to create a light, refreshing dish perfectly suited to the…

• ¥150

• Cook time 30 min

Seashore-aroma terrine

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Cod Milt Daifuku Mochi

This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

• Serves 5 · ¥1,000

• Cook time 2 hr