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Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Spring vegetables in an aromatic salted sea-cucumber-intestine marinade, tender-simmered baby octopus, cherry-blossom-viewing dumplings, seared squid with bottarga, rare Shimane rock-nori tofu

This is the course of dishes to accompany sake. The strained konowata used in the spring vegetables with aromatic konowata marinade is a liquid made…

Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly

Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…

End-of-season pufferfish and wagyu, assorted preparations: miso-bed-pickled rib-eye grilled over a wire net, seared rib-eye, pufferfish flesh-and-skin roll pintxos, cold-smoked pufferfish nigiri sushi, translucent-sliced pufferfish skin with cream cheese, saimaki shrimp marinated with spring citrus

The miso-bed-pickled rib-eye grilled over a wire net and the seared rib-eye both use the same single rib-eye; cooking it before pickling in miso…

Horse meat simmered shigure-style, steamed abalone and soft-set egg steeped in a salted rice-malt marinade, slender daikon pickled with Ise ceremonial salt, salmon marinated in wine, kumquat cream cheese, scarlet runner beans simmered to absorb the broth

What's on the raised serving stand is the steamed abalone and soft-set egg steeped in shio-koji. I remove the abalone from its shell, quickly blanch…

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Net-grilled wagyu

Tea-grilled golden-eye snapper

I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…

Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…

Kaikyo Salmon Hakata-Oshi

This is the first dish. Salmon salads are common in Italian cuisine, and I wondered whether one could be arranged in a Japanese style. Using onion…

• Serves 1 · ¥500

• Cook time 20 min

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more

The mochi ginkgo is made by cooking ginkgo nuts through, pressing them through a fine sieve, mixing them with glutinous rice flour, steaming, and…

Seared-and-chilled chicken tenderloin set with plum paste, white liver pâté with Melba toast, salmon and kombu-cured sushi, konjac simmered Rikyu-style with sesame, paprika and prosciutto-cheese terrine

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Tomato and Mozzarella, Hakata-Style; Cucumber Rolled with King Crab

A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…

Summer Duck Yawata-Maki, and More

For the appetizer's summer duck Yawata-maki — a burdock roll named for Yawata in Kyoto — to cut the summer duck into string-like strips it works well…

Grilled mackerel sushi, physalis-style egg, akebi pod stuffed and grilled, Dadacha-mame edamame, lotus root crackers, grilled myoga stuffed with cheese, baby apple gratin

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Alfonsino baked with sake lees and cheese

As for the sake lees used in the kinmedai baked with sake lees and cheese: I obtain top-grade sake lees from breweries scattered around Kimitsu and…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

This is the first of the seasonal vegetable courses. For the young hosta shoots steeped in dashi, I added gagome kombu — a highly nutritious, viscous…

Sakura-Masu Yamabuki, Firefly Squid with Mayonnaise, Sakura Tofu, and More

For the cherry salmon kerria, in-season cherry salmon is marinated in soy sauce and red cooking sake, then lightly air-dried. Used raw, it springs…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…