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White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard

This time, we learned about "Gowan" from Hiroshi Ikawa (Nihonbashi, Japanese cuisine Hanakaede). This time, we will focus on "White Miso Style".

Snow crab shinjo and Tennoji turnip clear soup

I designed this dish around the early-season (hashiri) appearance of Tennoji turnip, as a way to make use of a winter ingredient. It was a transfer…

• Serves 6 · ¥680

• Cook time 40 min

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Ise lobster and Tennoji turnip, grilled with ginjo sesame sauce

This makes use of the winter ingredient Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 2 · ¥3,500

• Cook time 2 hr

Bamboo-leaf sushi, three flavors

A modern take on regional cuisine Original regional dish: sasa-zushi Looking back on the history of dishes that have been eaten since long ago, I…

• Serves 4 · ¥174.7

• Cook time 1 hr

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 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…

Cherry-blossom turnip, tilefish sakura-steamed, ball-shaped potato

Three small simmered dishes. For the cherry-blossom turnip, the turnip is carved with a knife into a cherry-blossom shape, filled with sakura shrimp…

• Serves 10 · ¥1,300

• Cook time 40 min

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu

When folding the grated turnip into the meringue, it's important not to overmix — I think it's best to fold it in loosely, leaving the fluffy texture…

Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake

We use olive oil in place of wasabi. Adding a generous amount, salad-style, enhances the flavor. Thinking about what would appeal to female guests…

Steamed grated turnip

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…

Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Simmered Beef in Miso

For the simmered beef chuck-eye roll (kata-rosu), I use several kinds of miso along with chicken-bone broth and other ingredients to build a…

• Serves 1 · ¥215

• Cook time 1 hr

Spring turnip, Japanese-style pot-au-feu

This is the simmered course. For the spring turnip Japanese-style pot-au-feu, we hollow out the turnip into a small kettle shape and fill it with…

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Kawachi duck and whole-roasted Tennoji turnip

As a way to make use of a winter ingredient, this is a dish built around Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani…

• Serves 4 · ¥1,800

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min