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Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Yuzu Cup, Habutae-Steamed Tofu

This is the appetizer course. The yuzu cup with habutae-steamed tofu is filled with soft curd tofu and finished silky-smooth. We puree 200 g of…

• Serves 5 · ¥150

• Cook time 40 min

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Flathead and giant Pacific octopus, cocktail-style

For the kochi and mizudako cocktail-style: if you use too little dill when tossing it, the fragrance turns muddy, so use a generous amount and go…

Golden-eye snapper, quick-blanched

For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

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

Yuba Rice Porridge

This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…

• ¥120

• Cook time 50 min

Uni Sushi

Refreshing with the aroma of yuzu Sea urchin (uni) tastes sweeter when it has a little heat put into it, so warm sushi rice is prepared. Be careful…

Ice-rinsed young sea bass, quick-blanched conger eel, squid, kombu-cured halfbeak, colorful shrimp

This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…

• ¥810

• Cook time 2 hr

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min

Eel Hakata-Style, Eel and Mountain Yam Griddle Cake, Eel with Curry Miso

These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…

• Serves 1 · ¥1,800

• Cook time 40 min

Soba Sushi

This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…

• Serves 1 · ¥800

• Cook time 30 min

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr