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Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

Cherry salmon grilled with koji

The flower-cut lotus root is pickled in vinegar, so it's convenient to keep as is. For the domyoji (coarse steamed glutinous rice) grilled with…

Highland Lettuce and Isaki Hakata-Style

For the highland lettuce with threeline grunt hakata — a pressed, layered preparation — I wanted to bring out the pairing of salt-grilled threeline…

• ¥450

• 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

Shark fin chawanmushi

This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…

• Serves 1 · ¥700

• Cook time 5 hr

Turnip steamed with soy milk

This is the appetizer course. The key to the turnip steamed with soy milk is the turnip's moisture. After grating the turnip, we lightly squeeze out…

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

Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

This is the appetizer course. For the shrimp tazuna-age, the shrimp is flattened, dusted with flour, and wrapped with three colors of thin noodles…

• ¥150

• Cook time 20 min

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)

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

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Rockfish grilled with salted rice malt

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Koban-Shaped Pen Shell and Fava Bean Chakin

This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…

• Serves 5 · ¥2,000

• Cook time 20 min

Kuruma Prawn and Summer Vegetables Dressed with Sudachi

A dish where the refreshing fragrance of sudachi tickles the nose.

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Young Sea Bass Pan-Seared in Oil, Manganji Peppers Tossed with Bonito Powder, Fig Wrapped in Prosciutto

For the young sea bass pan-seared in oil: young sea bass has little natural fat, so adding richness with olive oil makes for a more satisfying dish…

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min