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Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

• Serves 1 · ¥420

• Cook time 50 min

Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat

The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the prefecture, I wanted to use appealing local Chiba…

• Serves 1 · ¥730

• Cook time 50 min

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

Winter Melon Manju

For a light, fluffy sauce, we add well-drained tofu.

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Cold-smoked first-catch bonito

For the vinegared course, I designed it with women in their forties in mind, around the concept of “an unfamiliar pairing.” In all my cooking…

• ¥290

• Cook time 1 min

Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850

• Cook time 4 hr

Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: takes the flavor of yakiniku up a notch. I thought that many people in…

• Serves 1 · ¥1,800

• Cook time 1 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

Whiting tokusa-age — conger eel yawata-age, rich dashi, myoga

This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will be focusing on "Tokusaage."

Deep-fried somen, salad-style (dried baby sardines, mizuna, daikon, young myoga, shiso, micro tomato, baby leaf greens, olive oil)

For the sōmen dashi, we add a few drops of olive oil for fragrance. This also has the effect of rounding off the sharp edges of the dashi's flavor…

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

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

Kisu and Summer Vegetable Kakiage, and Kisu Hasami-Age

For the whiting and summer vegetable kakiage, I wanted to bring out the natural umami of the whiting, so I combined it with shiso, myoga, and corn —…

• ¥560

• Cook time 30 min

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000

• Cook time 3 hr

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min