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Western-style seared bonito, herb-wrapped flounder, skin-seared whiting, Odawara horse mackerel tataki stuffed in mountain yam

This is a sashimi course. I prepared three types of sauce: a tart sauce, a salt-based sauce, and soy sauce. The amaranth has a beautiful purple…

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

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 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

Spiny lobster and cockle

This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…

• ¥540

• Cook time 15 min

Snow Crab, Hakata-Style

This is the vinegared course. For the snow crab hakata-style, we clean the crab and cut it to size. We quickly blanch the lettuce and layer it…

• ¥80

• Cook time 1 hr

Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…

• ¥428

• Cook time 20 min

Five-color vegetables, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura). We feature a colored simmered dish.

Monkfish Liver, Flounder, and Japanese Mountain Yam

This is a supplementary dish recommended by the host. For the ankimo, thorough washing and thorough cooking are essential. It is roughly tossed with…

• ¥1,000

• Cook time 1 hr

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

Wild yam deep-fried, wrapped in tofu skin

As for the wild yam tōji-age, the texture combines the springy bite of a fish-paste dumpling with the moist, tender quality of wild yam. I feel…

• ¥106

• Cook time 25 min

Simmered course: roe-bearing ayu wrapped jakago-style, mountain yam wrapped in kombu, shrimp and komatsuna shinoda roll, chrysanthemum manju, layered shiitake

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…

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr

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

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr