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Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Temari Kisu, Kisu Nishiki-Maki, and Seared Kisu in Ume Vinegar Marinade

For temari kisu (Japanese whiting), I cut kombu-cured kisu into fine strips — with an eye to how easily chopsticks can pick it apart — and layer them…

• ¥520

• Cook time 50 min

Shimanto River Region

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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…

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Winter Peony

This is a fried dish. For the winter peony, we use the lily bulb scales just outside the center, beveling the edge of each one individually. The…

• Serves 1 · ¥550

• Cook time 20 min

Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Cod milt, steamed tamaji custard

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…

Yōrō Tofu

Sunomono, true to its title 'Melody of the Rain' — a bit of fun. The base: yōrō tofu, mountain yam and lily bulb sieved together, seasoned with milk…

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Spanish mackerel grilled in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Cod Milt Steamed with Grated Turnip, Autumn-Colored Sea Bream, Shrimp

This is a steamed dish. For the cod milt steamed grated turnip, prepped shrimp, cod milt, and other ingredients are mixed inside and steamed. The…

Misaki-gazami Kora-yaki, Grilled in the Shell

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, where my workplace is located, to devise a set of…

• Serves 1 · ¥380

• Cook time 1 hr

Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min