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King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

Eel Inro-Zushi

This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…

• Serves 1 · ¥520

• Cook time 20 min

Eel and Winter Melon, Hakata-Style

This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…

• Serves 10 · ¥4,500

• Cook time 1 hr

Eel Hakata-Style, Eel and Mountain Yam Griddle Cake, Eel with Curry Miso

These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…

• Serves 1 · ¥1,800

• Cook time 40 min

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Black Abalone in Asparagus Sauce, with Abalone Liver

Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…

• Serves 4 · ¥1,200

• Cook time 40 min

Chilled Grilled-Corn Chawanmushi

While focusing above all on practicality, I designed this around the theme of "unconventional cold cuisine." This is the chilled chawanmushi (savory…

• Serves 1 · ¥1,067

• Cook time 1 hr

Butterfish Tagoto-Yaki

For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 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

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Charcoal-Grilled and Fried Kosandake Bamboo, Five Sake-Lees Sauces Made with Tosazuru Sake Lees from Kochi Prefecture

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,050

• Cook time 1 hr