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Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean

This time, on the 'clear-soup course,' I learned from chef Igawa (Nihonbashi's 'Nihon Ryōri Kafū'). This time I take up 'usu-kuzu-jitate.'

Wild mountain vegetables in tofu dressing

This time, we learned about "shira-ae" from Master Instructor Atsuta (Hitotsubashi, Josui Kaikan).

Spanish mackerel oil-seared

A grilled dish. The vessel used is a red shino piece by Katō Shigetaka, son of the potter Katō Tōkurō. For the Spanish mackerel oil-seared, the…

• ¥400

• Cook time 1 hr

Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Juvenile ayu deep-fried with sansho leaf buds

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 1 · ¥680

• Cook time 20 min

Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter

This is the lidded-dish course. For the summer warabi shinoda-maki, the warabi is first treated as usual to remove its bitterness and simmered to…

Turban shell and spring vegetables

As for the sazae and spring vegetables with amanatsu citrus sorbet, every ingredient is locally sourced, making it a dish that conveys the sense of…

• ¥1,755

• Cook time 2 hr

Snow-white kakiage

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Turnip and soft roe tofu

This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

• Serves 1 · ¥550

• Cook time 30 min

Clam shinjo

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥400

• Cook time 1 hr

Black-skinned kabocha squash simmered with lemon, fat greenling and sea urchin simmered together, new burdock root filled with sakura-shrimp shinjo, small eggplant Dutch-style simmered

This dish expresses Japanese cuisine through dark tea (Fu brick tea). For reference, Fu brick tea, 50 g: ¥1,620. This is an assortment of separately…

• Serves 1 · ¥489.5

• Cook time 1 hr

Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf

After wrapping the sea bream with wild vegetables, it is wrapped in peeled daikon radish and steame…

Diamond-shaped shinjo

This is a clear-soup course. Since it is March, mindful of the Doll Festival, I made a diamond-shaped shinjo inspired by diamond rice cakes. Of the…

Clear soup, 'Fukuoka Spring' (Ariake nori, bamboo shoot, and Muromi River icefish)

I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table from my childhood. This is a clear soup…

• Serves 1 · ¥900

• Cook time 1 hr

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Spring-mist clear soup, local clam poached in kuzu starch

The spring-mist clear soup is made with dashi taken from the local clams renowned in Kujukuri, combined at a ratio of 5 parts dashi to 1 egg.

• Serves 10 · ¥3,360

• Cook time 40 min

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

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Tomato and soy milk kneaded tofu

The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

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.