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Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

Lotus Root Shinjo, Chrysanthemum-Style Steamed

The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.

Sesame tofu

The appetizer is sesame tofu. Normally we'd serve the ingredients laid out across separate vessels, but this time I arranged steamed abalone, caviar…

• Serves 1 · ¥1,650

• Cook time 2 days

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachi

This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We will cover the basic "Tatsutaage" dish.

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Clear beef broth soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a small luxury using wagyu loin. I thought that many people in their…

• Serves 1 · ¥400

• Cook time 40 min

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

Malabar spinach and chrysanthemum, blanched in dashi (white eggplant, scallop cream sauce, okra blanched in dashi)

Malabar spinach is a summer vegetable that's highly nutritious and has a bit of natural stickiness. As autumn approaches, the stems grow tough, so…

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Alfonsino steamed with a white, elder-style finish

• Serves 1 · ¥370

• Cook time 30 min

Abalone with liver soy sauce, chamame beans simmered with sansho, bottarga sushi, vinegar-pickled myoga, kuruma prawn tofuyo-style, tonburi, Kaga lotus root with pike conger roe, layered chrysanthemum petals

Tags & categories related to this post : October, elegant, cute, kaiseki cuisine, pre-hassun, appetizer, photogenic, recipes from famous restaurants…

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

• Serves 1 · ¥670

• Cook time 40 min

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

I prepared five drinking accompaniments to go with sake. For the sake-steamed abalone marinated in hishio and soy sauce, the abalone is steamed with…

• ¥300

• Cook time 40 min

Ōboshi scallop, new-crop nameko mushroom

This is the vinegared course. Ōboshi scallop, nameko mushroom, and cucumber are dressed together and topped with chrysanthemum petals. The grated…

• Serves 4 · ¥1,500

• Cook time 20 min

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr