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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

Oyster in seven-layer sauce

For washing the oysters, an apple with strong acidity works best. Washing them with apple gives off a sweet-tart, fruity aroma from the oysters…

Shirokane Pork and Apple, Steamed

Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

• Serves 1 · ¥330

• Cook time 30 min

Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi

For the seared surf clam and cockle, both kinds of shellfish taste sweeter raw, so I lightly smoke them to about a quick-blanch degree to add aroma…

• ¥650

• Cook time 1 hr

Tender Duck Loin, Apple Sauce

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥400

• Cook time 1 hr

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Wagyu Beef, Three Ways, Low-Temperature Grilled

This grilled dish, with its creatively devised presentation and serving style, is Wagyu Beef, Three Ways, Low-Temperature Grilled. Meat's composition…

• Serves 1 · ¥2,500

• Cook time 3 hr

Sea bass oil-seared tataki, fish-sauce-based thick sauce

"Koku" — the richness that spreads through the mouth the instant you take a bite. If you were to express this in music, it would resemble the…

• Serves 5 · ¥900

• Cook time 40 min

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Kisu Grilled with Kabusecha

For Japanese whiting grilled with kabusecha, a shade-grown green tea, since I'm from Shizuoka and tea-based cooking is a specialty of mine, I used…

• ¥800

• Cook time 50 min

Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Snow crab cedar-plank bake, duck roast with black pepper, tilefish ponzu jelly, clam kuzu simmer, sake-simmered saimaki prawn, rolled plum sheet and sake lees, Hakata-style, sweet chestnut mash, apple and dried persimmon in tofu dressing

For the snow crab cedar-plank bake, I use snow crab at its best during the Minor Cold season, in early January, and steam-bake it on a cedar plank to…

• ¥900

• Cook time 30 min

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Shimanto River Region

None

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Smoked Pork, Summer Daikon Simmered in a Glossy Glaze

For the smoked pork: because the meat is cured in a block, it's important to cure it for about three days. If the internal temperature is raised too…

Baked Apple, Tsugaru-Style

This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…

• ¥325

• Cook time 1 days

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr