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Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

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

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Low-Temperature Roasted Wagyu with Foie Gras

A modern take on regional cuisine Original regional dish: roast wagyu Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 1 · ¥1,056

• Cook time 5 hr

Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. Rather than the bold, assertive fragrance of…

• Serves 1 · ¥800

• Cook time 1 hr

Medicinal cuisine style, suppon shiratama-wrapped dumpling

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: adopting yakuzen (medicinal cuisine), currently a boom among young women…

• Serves 1 · ¥330

• Cook time 1 hr

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

• Serves 1 · ¥200

• Cook time 3 hr

Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef

This is the grilled course. The lily bulb monaka is said to be an old technique, in which we use an egg-yolk paste as the filling for the monaka…

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

New-harvest soba, soba-zashi

This time I would like to introduce a dish that is well loved when we serve it at our restaurant during the autumn-to-winter season. This is the…

• Serves 10 · ¥3,000

• Cook time 1 hr

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

Cloudy duck nanban

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…

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

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Braised pork belly in black vinegar