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Grilled Eggplant Dressed in Shellfish Bisque

For the grilled eggplant dressed in shellfish bisque, shrimp and crab shells are roasted until fragrant, then brandy is added to carry that aroma…

Persimmon and turnip in a binro-style dressing, kabosu-shell cup with seared kombu-cured pufferfish, chestnut-burr mound of white-puffed deep-fried sweet chestnut paste, crab cake baked with a poppy-seed-studded cracked top, roe-bearing ayu kelp roll, stone-wall-arranged yam bulbils, skewered

For the appetizer's seared kombu-cured fugu, I take fugu that has been kombu-cured in the usual way, sear the surface, and serve it together with a…

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 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…

Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake

We use olive oil in place of wasabi. Adding a generous amount, salad-style, enhances the flavor. Thinking about what would appeal to female guests…

Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

This is the appetizer course. Ideally, monkfish liver is best served simply steamed, but after two or three days its fattiness starts to smell, so at…

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

This is a dish to accompany sake. For the habutae tofu, ground pike conger surimi is combined with scallop, and grated yamato-imo and whipped egg…

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…

Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

This is the grilled course. For the cherry salmon and cheese naruto roll, we fillet the cherry salmon and slice it thin. We salt-cure it for about an…

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min