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Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder

I used a fragrant oil made from fresh sansho berries and rice bran oil, and finished the dish through low-temperature cooking for a plump, moist…

Seared pen shell clam and sea urchin hand roll

The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

• ¥500

• Cook time 20 min

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

Live kuruma prawn kimiage, young rakkyō, Manganji pepper, matcha salt

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'kimiage.'

Yellowtail and napa cabbage layered terrine, monkfish liver

This is a course meant to encourage more sake. For the yellowtail and napa cabbage hakata terrine, steaming for about an hour softens the napa…

• ¥700

• Cook time 1 hr

Japanese Sea Bass Jinta-Age

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…

Fushimi pepper stuffed with swimming crab, deep-fried star-cut potato, Ishikawa-wase taro fried in egg yolk batter

This is a fried course. For the Fushimi pepper stuffed with swimming crab, I use swimming crab in season. Swimming crab has a rich flavor and is…

• ¥500

• Cook time 30 min