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Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Winter melon serving bowl

A dish that summons the coolness of summer.

Chirimen-style pike conger with seared tofu, kosode-cut winter melon, hama-bofu, and ume-kosen

The hamo clear-soup course is one standard piece of work always served once early summer arrives. Most people probably pair hamo with plum, but I…

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Winter Melon Manju

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

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter

This is the lidded-dish course. For the summer warabi shinoda-maki, the warabi is first treated as usual to remove its bitterness and simmered to…

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Pike conger and shrimp Yoshino-ni, furofuki winter melon

The hamo (pike conger) and shrimp yoshino-ni is a dish where each ingredient's flavor layers with the eggplant and corn, so every individual taste…

• ¥695

• Cook time 1 hr

Kamo eggplant pureed soup

This dish uses no seasonings whatsoever. I thought that if a cook can draw out an ingredient's own character — its five tastes and aroma — to the…

• Serves 1 · ¥482

• Cook time 40 min

Awaji onion and winter melon pureed potage

Because Awaji Island blooms with flowers through all four seasons and is known as the ‘Island of Flowers,’ I am mindful of how to make use of…

• Serves 1 · ¥787

• Cook time 1 hr

Sweetfish fermented-dashi soup

At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…

• Serves 2 · ¥328

• Cook time 20 min

Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 hr

Shrimp, Sea Urchin, and Okra Terrine, Tender-Simmered Abalone, Simmered Kabocha Squash, Shiitake Mushroom, Winter Melon Simmered in Soup

This is a chilled simmered dish. Wanting to offer something refreshing, I set shrimp, sea urchin, and okra together into a terrine. For the…

• ¥1,000

• Cook time 2 hr

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried

This is the clear-soup course. For the pike conger wrapped around matsutake, golden deep-fried, I score the conger's fine bones, cut it into pieces…

• ¥600

• Cook time 30 min

Venison Corned Beef

Crop damage from deer and wild boar is a problem nationwide. I devised a summery dish that lets people enjoy venison, sourcing it this time from…

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Soft-shell turtle clear soup with steamed abalone, Kamo eggplant, winter melon, julienned ginger, and nail-cut myoga

President Mita has said things to me like, 'Crab is delicious on its own, but let's think about it a bit more rather than just serving it as-is.' You…

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr