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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 in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame

Rather than making this purely a spring dish, we wanted to express the changing of the seasons. We didn't foreground cherry blossoms but used them…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Giant Pacific octopus dressed with sansho leaf

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

This is the grilled course. For the tilefish and matsutake wrapped and grilled dish, I put a good sear on both the tilefish and the matsutake, but if…

• ¥1,200

• Cook time 1 hr

Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…

Glossy rice wrapped in egg yolk, liver nori senbei, turban shell congee dip

I tried various test versions this time, but with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice…

• Serves 1 · ¥295

• Cook time 30 min

Moray Eel Shio-Koji Grill

This is a regional New Year's dish from Kochi Prefecture. Beyond the nationally famous seared bonito, I wanted to introduce more of Kochi's charm, so…

• Serves 1 · ¥800

• Cook time 5 hr

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

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish

This is the sashimi course. This is something I first served when I led a training seminar for AAJ, and this time I've made it again with a fresh…

• Serves 1 · ¥3,000

• Cook time 1 hr

Stone-wall tofu

Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…

Sanbō-stand assortment: shrimp and lily bulb temari-zushi, squid temari-zushi, and more

For the shrimp and lily bulb temari-zushi, the lily bulb and Japanese mountain yam are steamed and then worked into a smooth paste in a double boiler…

Ishikawa taro simmered with plum, foie gras jelly, hoshiko temari sushi, scallop castella, Hakata-style suizenji nori, okra and egg-yolk sushi, green-simmered fava beans

Next is an assembled platter in a mixed-assortment style. These days you really have to watch food costs, so I've made this from ingredients that are…

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…

Mountain yam cut into fine noodle strands

For the nagaimo somen, the mountain yam is peeled in a continuous ribbon (katsura-muki) and then cut into fine somen-like strands. It's a slippery…