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Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly

What is placed inside the lantern-shaped stand for the appetizer is a lily bulb terrine and steamed abalone. The steamed abalone is served topped…

Horse Mackerel Bone Senbei, Conger Eel Bone Senbei, Prawn Head Senbei, Coin-Shaped Bonito, Horse Mackerel Sasa-Zushi, Chicken Skin Nikogori, Steamed Abalone with Junsai, Hakata-Style Shiro-uri and Smoked Salmon, and Okra Pickled in Moromi

For the horse mackerel bone senbei, the bones left over from making the aji sasa-zushi — sushi wrapped in a bamboo leaf — are washed in a…

Pen shell sprout-wrapped roll, fig wine jelly

For the vinegared dish's fig wine jelly, I used canned figs this time. Water, sugar, and wine are combined and reduced by about a tenth, then the…

Okitsu-style grilled tilefish, Nanban-style grilled fugu, egg-yolk glaze-grilled squid

For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…

Bamboo shoot grilled in a tofu wrap

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Tanabata wheat-noodle amber jelly

What is plated on the footed stand is the Tanabata somen amber jelly. Because I wanted to keep the full length of the somen noodles intact, I coiled…

Senryo eggplant stuffed with duck meat

Grilled Sea Cucumber

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Usui pea pureed soup, flower-cut spiny lobster

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

Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

Soba tofu

As for the soba tofu, when people say 'Shinshu soba,' they usually think of soba noodles, a buckwheat dumpling, or a steamed soba preparation, but…

Grilled fish milt set in jelly

For the grilled shirako set in jelly, today I finished it with a ponzu-thickened sauce, but the currently trendy ponzu gelée would also work nicely.