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Clear seafood broth

This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature the clear seafood broth.

Autumn sea bream head, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

Salted winter yellowtail

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…

Crispy deep-fried tilefish with bottarga sauce

The small tilefish is deep-fried in high-temperature oil so that its scales stand up crisply, conveying a sense of crunchiness at a single glance…

• ¥1,000

• Cook time 30 min

Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo

At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as…

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

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…

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Shimanto River Region

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Clam shinjo

This is the clear-soup course. Stock from clams steamed with sake is combined with bonito dashi to make the soup base.

• ¥312

• Cook time 25 min

Spring turnip, Japanese-style pot-au-feu

This is the simmered course. For the spring turnip Japanese-style pot-au-feu, we hollow out the turnip into a small kettle shape and fill it with…

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Snow-Viewing Presentation, Tilefish Wrapped in Sea Urchin, Sesame Tofu

For the tilefish wrapped in sea urchin, I normally avoid using bracken-starch mochi at exhibitions, since it hardens and loses its clarity over time…

• ¥5,640

• Cook time 1 hr

Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

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

Conger eel simmered pale, flesh-side out, yuba tofu, small prawn

This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr