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Fruit tomato steamed cake, tomato jelly, and candied kumquat

Strawberry and walnut deep-fried in a light frost-like coating

Oyster baked in a kabocha shell, white fish firewood-bundle grilled, pufferfish grilled with seven-spice, whiting grilled with tofu-vegetable filling

The grilled course's oyster kabocha-kama-yaki has the oysters pan-fried in butter, combined with kabocha paste, tartar sauce, and miso, and served in…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Fruit Pudding

This time, for the April sweets course, I made three dishes built around the theme of hanami. The fruit pudding was inspired by smooth custard…

Beef Tongue Miso Pickle

For the beef tongue miso pickle, we simmer the beef tongue in a pot for about one to two hours, adding inexpensive beer to make it tender, and then…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Live kuruma prawn kimiage, young rakkyō, Manganji pepper, matcha salt

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'kimiage.'

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk

This is a grilled hassun course. For the tea-covered grilled sea bass, if served at the counter, placing the sea bass on a heated stone, pouring tea…

• ¥590

• Cook time 1 days

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Mushroom broth, flame-seared pike conger, duck meatball

This is the clear-soup course. Matsutake is the standard choice for this season, but simmering dried mushrooms and finishing with an extra dash of…

• ¥600

• Cook time 1 hr

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

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.'

Crab pureed soup with light kuzu thickening, clam fish-paste dumpling

This dish is the clam shinjo soup course. I felt that a plain ushio-jiru, a clear broth seasoned simply with salt, made only with clams would be…

Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

The mustard-stuffed lotus root in the hors d'oeuvre tray course: peel the lotus root into a flower shape and quickly steep it in sweet vinegar. For…

Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Senryo eggplant stuffed with duck meat

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Tender bamboo shoot sheath, vinegar-pickled; turban shell, styled 'spring haze' in celebration of spring shellfish

This is one of our creative dishes using bamboo shoots. Playfully punning on the word for spring haze, a seasonal term for spring, we named the dish…

• Serves 1 · ¥450

• Cook time 1 hr