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Soft-shelled turtle rice

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Three Bivalves Rolled in Wakame

This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…

Yam rice porridge

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

Sea bream, tuna, ark shell, cuttlefish

Young gizzard shad pressed with ginger, trough shell clam, cockle

King crab fish-paste dumpling

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Deep-fried turban shell with sansho bud

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

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Garlic Chives and Natto

(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…

Herring roe on kombu, thin-sliced kombu

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Salt-Steamed Abalone

For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

Pike conger Naruto roll

The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…

Soy pulp stir-fried with asari clams

For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

Conger eel, Ohara firewood-bundle style

For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…