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Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Horse Mackerel Pickle

As summer approaches and horse mackerel grows richer with fat, I made it into a Chinese-style pickle. It's a preserved side dish that goes equally…

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Raw salmon roe in soy marinade, monkfish liver neatly rolled in thin-sliced turnip, saimaki shrimp hot-oil-blanched, and deep-fried shrimp heads

• Serves 1 · ¥120

• Cook time 30 min

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min

Porcini Mushroom Chawanmushi

I was taught that porcini mushrooms differ in texture and flavor depending on the part, so I put the crisp, crunchy stem into the savory steamed egg…

• Serves 6 · ¥895

• Cook time 3 hr

Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)

When wrapping salmon and Chinese yam in tatami iwashi, lightly steaming the tatami iwashi softens i…

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Kombu-cured halfbeak layered with bottarga, fugu milt steamed with grated turnip

For the kombu-cured sayori layered with bottarga, I cure the sayori (Japanese halfbeak) in kombu, but sayori absorbs the kombu's flavor easily and…

Hassun, Shojin Tempura, Shojin Sushi

For the yuba dengaku, I placed sakura-miso — sweet miso kneaded with sugar — on top of opened yuba sheets. For the grilled Chinese yam with plum…

Charcoal-Grilled Motobu Beef Chateaubriand

The charcoal-grilled Motobu beef chateaubriand is a dish featuring Motobu beef, which has a higher unsaturated-fat content than the average for…

• ¥1,250

• Cook time 10 min