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Tempeh and Mibuna

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

New Baby Taro with Sesame Tofu Sauce

Sashimi: sea bream, shrimp, ark shell clam, squid, assorted garnishes

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Shiroi Pear Mille-Feuille

Square-cut turnip and cornetfish, steamed with sake

This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…

Shimeji mushroom and grated daikon dressing

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Gourd-Shaped Taro Set in Mint Gelée

The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…

Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…

Quail shinjo

The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Sea bream at its spring best and spring vegetables, steamed with sake

The steamed course's sakura-dai and spring vegetables steamed with sake is meant to be the main dish of this meal. If it were just sea bream, it…

Sakura lily bulb dumpling

For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…

Scallop grilled with shuto / fat greenling grilled Nanbu-style with a sesame coating / small shrimp grilled with a grated-daikon glaze

For the grilled scallop with shuto (a salted fermented fish-innard paste), the scallop is marinated for about 20 minutes in shuto mixed with beaten…

Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

Nagaimo Somen-Style Saimaki Shrimp

For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…

Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle

For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…

Okara salad

Thin-sliced taro with butterbur and dried sea cucumber ovary

The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…

Mugwort Terrine

For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Tea-smoked Japanese sea bass

The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…

Salmon Cured in Olive Oil

For the salmon cured in olive oil, I salt the salmon heavily, sprinkle it with the herb dill, and let it sit for around thirty hours — longer in…