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Tuna jaw, slow-simmered

Its charm is a tenderness that falls apart at the touch.

Sashimi Assortment, Three Kinds

Extra care taken in the preparation creates a sense of surprise.

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Autumn Raw Seafood Hassun

The dry-ice presentation contributes to the excitement of the banquet.

Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani

I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a showy way — mindful of visual impact — without being…

• Serves 1 · ¥2,450

• Cook time 15 min

Shiogama Bluefin Tuna, Watari Wild Flounder, Yuriage Ark Shell

This is the sashimi course from Miyagi Prefecture's New Year cuisine. Bluefin tuna from Shiogama carries just the right amount of fat, with a good…

• Serves 1 · ¥900

• Cook time 40 min

Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Sanriku Shiogama 'Higashimono' sekihan rice balls (Shiogama's traditional food culture: 'Tuna')

This is the shiizakana course, a hearty side dish. Sanriku Shiogama 'Higashimono' Sekihan Rice Balls let guests sample fresh bigeye tuna caught at…

• Serves 1 · ¥557

• Cook time 1 days

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn

This is the sashimi course. Both the octopus arai and the sea bass arai taste refreshing served with wasabi and a plum-flesh vinegar-miso. For the…

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Tuna Roll with the Fragrance of Charcoal

I use a charcoal-infused vinegar made by steeping black-roasted brown rice in red vinegar for about two days to transfer its aroma. I also grind…

• Serves 1 · ¥300

• Cook time 15 min

Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish

This is the sashimi course. This is something I first served when I led a training seminar for AAJ, and this time I've made it again with a fresh…

• Serves 1 · ¥3,000

• Cook time 1 hr

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Sea bream, pen shell clam, and bluefin tuna straw-seared

From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…

• Serves 1 · ¥1,600

• Cook time 1 hr