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Fat greenling, Yoshino-style kuzu-dusted

For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…

Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

• ¥1,630

• Cook time 2 hr

Rolled Nishiki Vegetables

The sesame jelly: season sesame ponzu with olive oil and yuzu-kosho, set with gelatin, then pound firm enough for chopsticks.

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Spiny lobster simmered in the shell, saikyo-miso style

This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…

• ¥1,200

• Cook time 30 min

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Spiny lobster grilled with young sansho-leaf miso, baby abalone sea-urchin grill, bamboo shoot grilled with bonito seasoning

Grilled dishes. For the spiny lobster kinome-miso grill, spiny lobster is boiled in salted water, coated with kinome miso, and grilled. For the baby…

• ¥1,450

• Cook time 2 hr

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

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

Shrimp in a light, misty-textured broth

This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

Flash-Fried Botan Shrimp in Salt-Kōji Marinade (Funka Bay, Hokkaido)

Grand Exiv Nasu-Shirakawa, where I currently work, is the only facility in the Tōhoku region within our group, and we build our menus around locally…

• Serves 4 · ¥430

• Cook time 30 min

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Iidako Sakura-yaki

The restaurant I work at serves a lot of eel, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd…

• Serves 1 · ¥800

• Cook time 2 hr