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Kansai-style seasoned rice with salted pork, onion, tomato, Usui pea, baby corn, shiitake, and fried scallion

Kayaku gohan is written as "kayaku" and originally refers to supplementary medicines added to enhan…

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill

This is the appetizers course. For the chilled verdant egg custard, after making an egg tofu, I puree it in a mixer, combine it with gelatin and…

• ¥300

• Cook time 2 days

Fava Bean Shinjo

Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.

White asparagus tofu, tomato tofu, water shield tofu, corn tofu, pea tofu, mountain yam tofu, black carrot tofu

A chilled appetizer course. The seven seasonal vegetable tofus create a sense of coolness by unifying all seven components around vegetables. For the…

• ¥168

• Cook time 2 hr

Mamekozō pea purée, overnight-dried ayu, and lotus root aspic

For the Mamekozō pea purée, I used “Mamekozō,” a new Kagoshima variety of usui-mame pea, so guests could enjoy the taste and aroma unique to this…

• ¥450

• Cook time 40 min

Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Taro deep-fried, coated in hailstone-like dice

The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Mamekozou Peas Steamed Kishu-Style

Mamekozou pea puree soup

Seared vegetables with Mamekozou pea sauce

Beltfish Shinjo, Green Shiso Fragrance

Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…

• Serves 1 · ¥550

• Cook time 40 min