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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

Shinshu-style steamed dish

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…

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Smoked Chicken Tenderloin, Soy Milk Béchamel Sauce

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥250

• Cook time 20 min

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Oil-Steamed Sea Bass

This is a steamed course, designed with couples in their fifties and sixties in mind. For the oil-steamed sea bass, since sea bass has little fat and…

• ¥500

• Cook time 50 min

Tomato in aromatic marinade

This is the tomato in aromatic marinade we make at Yonemura, where I work. We char bell peppers well over charcoal until the skin turns completely…

• Serves 1 · ¥250

• Cook time 1 hr

Isaki and Tomato Aspic

This is an appetizer course. For the isaki and tomato aspic, when making the tomato tofu, the tomato is seeded and blended, then — without squeezing…

• ¥480

• Cook time 40 min

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Kurosatsuma Chicken Grilled with Sesame Miso

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 min

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Conger eel roll with spring greens, urui dusted with kuzu starch, sweet shrimp tossed with shuto, three-color cheese terrine, baby turban shell baked with cream

The conger eel roll with spring greens came from wanting to make the most of lettuce's fresh green color, and is an application of our usual…

Japanese-Style Gratin

Japanese-Style Gratin uses scallop, but it can also be made deliciously with pen shell, cockle, or Ezo ishikage cockle. Rather than simply searing…

• ¥700

• Cook time 1 hr

Bell pepper and lily bulb terrine, bottarga and daikon stuffed into dried persimmon, grilled eel sushi, arrowhead bulb matsukaze, millet wheat-gluten cake glazed with sweet miso, flounder kombu roll

These are the appetizers. For the bell pepper and lily bulb terrine, you must let the mixture of yellow bell pepper and lily bulb cool completely…

Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

• Serves 1 · ¥1,200

• Cook time 1 hr

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr

Charcoal-Grilled Motobu Beef Chateaubriand

The charcoal-grilled Motobu beef chateaubriand is a dish featuring Motobu beef, which has a higher unsaturated-fat content than the average for…

• ¥1,250

• Cook time 10 min

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…

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Minced shellfish and mozuku cocktail

This is the vinegared dish course. For the minced shellfish and mozuku cocktail, mozuku is placed inside, a bonito-flavored vinegar is softly set…

• ¥1,350

• Cook time 1 hr

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…