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Deep-Fried Tuna Steak

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…

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes

This is a simmered dish course. For the loach and young burdock simmered Arima-style, I split larger loach open and quick-blanch the skin side in…

• ¥520

• Cook time 2 hr

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…

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

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

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 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

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 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

Fuku deep-fried in egg-yolk batter, clam deep-fried in a freshly milled rice-flour coating, black soybean deep-fried in a fawn-spotted coating

This is the deep-fried course. For the fuku deep-fried in egg-yolk batter, since it's the New Year I call the fugu "fuku" — a play on the word for…

• ¥560

• Cook time 20 min

An arrangement of the Aomori local dishes Ke-no-shiru, inari sushi, and perilla-seed mochi

This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…

• Serves 1 · ¥820

• Cook time 2 hr

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Iwaki shellfish bake, sea bream and burdock root roll, abalone and sea urchin grill

All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…

• ¥345

• Cook time 30 min

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Yamagata specialty: imoni taro hot pot

A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…

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

Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled Eel

These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…

• Serves 1 · ¥5,000

• Cook time 1 hr

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

• Serves 1 · ¥1,200

• Cook time 30 min

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr