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Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

I prepared five drinking accompaniments to go with sake. For the sake-steamed abalone marinated in hishio and soy sauce, the abalone is steamed with…

• ¥300

• Cook time 40 min

Surf clam julienned-vegetable clear broth

This is a clear soup devised as a way to work around rising ingredient costs. For the surf clam sawani soup, I control cost by adjusting the amount…

• Serves 1 · ¥500

• Cook time 30 min

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Monkfish liver rolled like folded paper, quick-blanched crab claw, crab roe with sea urchin, raw cod roe simmered to infuse flavor, snow-ring lotus root vinegar pickle, served in a hollowed yuzu shell

The monkfish liver hosho-maki is a longstanding technique, but I thought pairing it would let guests enjoy not only its rich umami but also the…

• ¥430

• Cook time 20 min

Chilled Golden-Wave Soup; Crystal Ise Lobster

One egg to two go of stock is too soft; just under two go works better, served warm or chilled. For crystal Ise lobster, we pick apart the meat, bind…

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

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 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

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

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

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

Salmon skin-and-roe dumplings, soup course

A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

• Serves 4 · ¥800

• Cook time 1 hr

White Asparagus Steamed with Soy Milk

As for the white asparagus steamed with soy milk, I wanted to propose a health-conscious dish of the kind that has become notably popular in recent…

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

Swimming crab (gazami) mold

This is the steamed dish from Kochi's New Year cuisine. For Gazami Mold — swimming crab caught in Tosa Bay is called 'gazami' in Kochi Prefecture. I…

• Serves 1 · ¥870

• Cook time 1 hr

Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

First, the appetizer course. As dishes to accompany sake from the Ariake area, several pieces carry fairly strong flavors and aromas, making this a…

• Serves 1 · ¥1,500

• Cook time 3 hr

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…