SEARCH

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Usui pea pureed soup, flower-cut spiny lobster

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Akebi platter; cod milt topped with grated turnip; flavor-grilled pen shell, and more

For the cod milt topped with grated turnip: raw cod milt is salted and left briefly, then rinsed in water to remove the sliminess. It's treated with…

Sweet shrimp dressed with dried sea cucumber roe, raw oyster with egg white, surf clam dressed with tofu

Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

This is the agemono (fried course). For the shrimp tawara-age, sandwich bread is placed in the freezer until slightly firm, then thinly sliced; it is…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Snow crab and yuba terrine in a light kuzu-thickened broth

For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Snow crab and yuba hiryōzu

This is the simmered course: snow crab and yuba hiryōzu — a deep-fried tofu fritter mixed with vegetables. Alongside it are vegetables simmered to…

Oil-blanched drunken shrimp, abalone water kimchi, sea bream tortoiseshell, aromatic-marinated tuna

For the raw-fish course, this time we chose some unconventional items. Perhaps because appetite tends to drop in summer, it feels like fewer guests…

King Crab and Spring Cabbage, Hakata-Style Press

This is a specialty small-plate course. For the king crab and spring cabbage hakata-style press, since there was plenty of body meat from the king…

Rolled egg, steamed bamboo shoot, water-dumpling bundle, glazed baby kuruma prawn

The rolled egg can be described as "waste-not work", devised as a way to make use of scraps of fish flesh. The fukuzutsumi in the simmered assortment…

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

Eggplant chakin-wrap, shrimp nest

This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

Swimming Crab with Tomato Jelly

Last is the vinegared dish. For the swimming crab and tomato jelly, the tomatoes used are yellow tomatoes grown in Hiroshima. Compared to ordinary…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper