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Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

• Serves 30 · ¥170

• Cook time 1 days

Yonezawa beef simmered Takahata-style

Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion

The clear soup-course dashi concentrates the umami of tuna and scallion. Of course the tuna, but the scallion is a star as well — so that the…

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Butterfish and Lotus Root Grill

This is a grilled dish. For the yūan marinade (soy-mirin-citrus marinade) used in the butterfish and lotus root grill, the ratio of soy sauce changes…

• ¥650

• Cook time 50 min

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…

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

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

Greater amberjack (akabana) with aromatic black vinegar dressing

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Seared vegetables with Mamekozou pea sauce

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr