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Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 min

Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

• ¥500

• Cook time 40 min

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

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Isaki Deep-Fried with Ume Vinegar

Isaki (threeline grunt) deep-fried with ume vinegar is a fried dish for the height of summer, so I finished it with ume vinegar for a refreshing…

• ¥365

• Cook time 1 hr

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

Fried Hamo and Shark Fin, White Miso Stew

This time I thought I'd try using shark fin. Shark fin is a signature ingredient of Chinese cuisine, and I think people picture dishes with a color…

• Serves 4 · ¥480

• Cook time 35 min

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Spring sea bream grilled in layers, in the style of an avocado mille-feuille

This is the grilled course. For the sea bream kasane-yaki with avocado mille-feuille style, the sea bream is cooked in a steam convection oven at…

• ¥1,200

• Cook time 1 hr

Greater amberjack (akabana) tataki with papaya

Eel and Avocado, Checkerboard-Fried

Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…

• Serves 1 · ¥450

• Cook time 15 min

Five-Color Vegetables, 'Five-Method' Style — Ripe Tomato Matsumae Kelp Sauce

This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…

• Serves 1 · ¥420

• Cook time 1 hr