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Low-Temperature Cooked Kurosatsuma Chicken

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…

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Deep-Fried Oysters, Novelty Style; New Bamboo Shoot Wrapped in Prosciutto

• ¥5,040

• Cook time 1 hr

Yuzu Castella Manju

The yuzu castella manju is styled to resemble a yuzu fruit. I filled it with a filling that has margarine mixed in, though I think it would be plenty…

Overnight-dried, spicy-grilled Japanese whiting, leaf-shaped taro matcha dengaku, grilled fava beans wrapped in konashi, and more

• This twist on the sweet rolled omelet is made from a base of ground fish paste, milk, and fresh cream, with just a touch of egg yolk added, then…

Smoked greater amberjack with fermented tomato sauce

Kamo Eggplant and Buckwheat Groat Gratin

This is the grilled course. For the Kamo eggplant and buckwheat groat gratin, an ordinary white sauce would be unremarkable, so we made the gratin…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Salmon pickled in ginjō sake lees

The grilled course, salmon pickled in ginjō sake lees, is something we make at our restaurant as a takeaway gift item. When it's pickled in ginjō…

Bamboo Shoot Potage, and Other Dishes

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Seafood Washoku Gratin

The seafood washoku gratin uses rice porridge, since this is a Japanese dish. I've added matcha, but since that makes it a little bitter, I've also…

Persimmon and Kyoho Grape Custard Cream

Usui Pea, Cheese, and Tofu Futami

This is a two-layer preparation of Usui pea, cheese, and tofu. The Usui peas — a delicate, sweet pea variety from the Kansai region — are simmered…

Long onion soup, tomato pureed soup

For the negi soup, lightly salt the white part of Shimonita negi (a thick long onion) and steam it with sake, then blend it in a mixer. Then, to…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Walnut Tofu, Ginkgo-Leaf Presentation

For the walnut tofu, we use domestic honkurumi (true Japanese walnuts). Domestic walnuts run over 20,000 yen per kilogram, which is on the expensive…

Fruit Pudding

Fruit pudding was created from the idea of a smooth custard pudding. Since plain pudding alone felt like it was missing something, I've soaked a…

Tender bamboo-shoot sheath with external crab roe, crab shell with wasabi flower, dakimi wrapped in butter mochi

This is an appetizer course. For the white asparagus with uchiko (internal crab roe) topping — the salted uchiko is made by rinsing the uchiko in…

Crab and Young-Greens Mold

The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…

Milk Tofu

Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…