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Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

• ¥320

• Cook time 1 hr

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Mugwort wheat-gluten cake

This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…

• ¥350

• Cook time 50 min

Oyster roasted in a hollowed yuzu shell

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

• ¥1,630

• Cook time 2 hr

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Female snow crab chawanmushi (thin kuzu-thickened style, mitsuba stems, yuzu zest)

For kōbako crab chawanmushi, the dashi is what makes it. Grilling the emptied crab legs and taking dashi from them produces excellent dashi.

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

• Serves 30 · ¥170

• Cook time 1 days

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Negima Clear-Soup Bowl: Seared Toro and Three Kinds of Scallion

The clear soup-course dashi concentrates the umami of tuna and scallion. Of course the tuna, but the scallion is a star as well — so that the…

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr