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Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Young Sea Bass Pan-Seared in Oil, Manganji Peppers Tossed with Bonito Powder, Fig Wrapped in Prosciutto

For the young sea bass pan-seared in oil: young sea bass has little natural fat, so adding richness with olive oil makes for a more satisfying dish…

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes

This is a simmered dish course. For the loach and young burdock simmered Arima-style, I split larger loach open and quick-blanch the skin side in…

• ¥520

• Cook time 2 hr

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

Barracuda and jade pressed sushi

• ¥590

• Cook time 1 days

Eel Inro-Zushi

This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…

• Serves 1 · ¥520

• Cook time 20 min

Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled Eel

These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…

• Serves 1 · ¥5,000

• Cook time 1 hr

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

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Shuto-Dressed Namaribushi and Spring Vegetables

This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…

• Serves 1 · ¥450

• Cook time 45 min

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr

Bamboo Shoot Risotto

This is the rice course, created through creative work with bamboo shoot. For the bamboo shoot risotto, I again use the section from the center to…

• Serves 1 · ¥700

• Cook time 2 hr