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New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Layered Seafood Treasures

A repeat-visit dish for guests in their twenties and thirties The satisfying bite and flavor changes only seafood can give Given this theme, I first…

• Serves 1 · ¥800

• Cook time 40 min

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Early-summer tofu, seared whiting

This is a clear-soup course. For the Satsuki tofu, I made it as a mugwort tofu. I worked seven or eight parts kombu dashi with one part pure white…

• ¥180

• Cook time 1 hr

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 min

Ezo abalone simmered with sansho pepper, Yamashina eggplant and toji-style yuba, both slow-simmered to soak in flavor

This is the entrusted-bowl course. As for the Ezo abalone simmered with sansho pepper, ordinarily green sansho peppercorns are used, but at my…

Shimanto River Region

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Yamagata Beef Cold Roast Beef with Wild Mountain Vegetable Salad

I sous-vide Yamagata beef, a branded beef from Yamagata Prefecture, to make a cold roast beef that keeps well refrigerated. Meat dishes are popular…

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

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

Vegetable achara pickle with Chinese yam, baby cucumber, Fushimi pepper, Corinky squash, dried daikon, frozen konjac, firm tofu, tomato cup, scallion sprouts, and olive oil and white vinegar

Freezing the konnyaku once creates air pockets inside it, making it easier for the seasoning to soak in and giving it a pleasantly popping texture in…

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

White tilefish, rolled and cut into mallet-shaped rounds, local alfonsino in a cloth-wrung purse shape

This is the simmered assortment course. As for the okitsudai kinuta-maki, okitsudai refers to white tilefish. This time, adding the extra step of…

• ¥840

• Cook time 2 hr

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• 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

Milt Persimmon Roll, Butterbur Tossed with Soy Milk Skin, Tofu-Dressed Salad

This is a seasonal assortment course. For the milt persimmon roll, we combine 500 g of fish paste, 200 g of milt, one egg white, and seven shaku of…

• ¥320

• Cook time 1 hr

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Five-color namasu

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min

“Husband-and-wife tofu” and kintoki carrot, surinagashi-style

This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

• Serves 3 · ¥1,500

• Cook time 2 hr

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".