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Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered

This is a clear-soup course. As for the Yamanashi corn surinagashi, corn is exceptionally delicious in Yamanashi in June and July — so much is…

• ¥250

• Cook time 1 hr

Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

This is an assembled sake-accompaniment course. For the chrysanthemum-style barracuda, the barracuda is filleted into three pieces, salted, and…

Egg tofu with water shield, radish, myoga, trefoil, yuzu, and flavorful dashi

This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Abalone, Sea Urchin, and Scallop Croquette

The croquette is deep-fried slowly over medium heat for about 4 minutes; once it is about 80% fried, it is placed on the grill stand to cook it…

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Kurosatsuma Chicken Grilled with Sesame Miso

Rice-flour and fava-bean manju wrapped in cherry leaf, topped with silver sauce, carrot, udo, wasabi, cherry leaf

When you lift the lid of the soup bowl, the spring fragrance of fava beans drifts up along with a gentle scent of cherry blossom, creating what I…

Winter cod deep-fried in fine rice-cracker crumbs, fan-shaped deep-fried milt

This is the deep-fried course. For the kandara mijinko-age, every January in the Shonai region of Yamagata Prefecture, the Kandara Festival is held…

• Serves 1 · ¥500

• Cook time 30 min

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Oyster, Nanzenji-style, with smoked oyster, grilled scallion, and wasabi

Enjoy the umami of oysters, a taste of winter. By adding oyster paste to sieved tofu and grinding it together, the oyster's characteristic odor…

Sea bream and aromatic vegetable hakusen-age, chia seed dressing

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

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

Conger eel roll with spring greens, urui dusted with kuzu starch, sweet shrimp tossed with shuto, three-color cheese terrine, baby turban shell baked with cream

The conger eel roll with spring greens came from wanting to make the most of lettuce's fresh green color, and is an application of our usual…

Corn pureed soup, grilled mochi, quail anpei, thinned mustard

This time, on the 'soup-bowl course,' I learned from technical director Katō (Meguro Gajoen). This time I take up 'surinagashi.'

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'

Pike Conger Chakin with Molokheiya Surinagashi

This is a soup course. I designed it with women in their fifties and sixties in mind, as a molokheiya surinagashi. Molokheiya is a vegetable rich in…

• ¥750

• Cook time 2 hr

Clam shinjo

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥400

• Cook time 1 hr