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Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets

White asparagus pureed soup

This is the soup course. The white asparagus surinagashi is a dish we are actually serving at our restaurant this month; in the shop it is served in…

Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

This is the appetizer course. For the shrimp tazuna-age, the shrimp is flattened, dusted with flour, and wrapped with three colors of thin noodles…

• ¥150

• Cook time 20 min

Rolled shrimp and foie gras aspic, pork in green terrine, scallop shinjo with egg-yolk glaze, Yoro tofu with sea urchin, baby turban-shell aspic

This is the appetizer course. As it is Tanabata, we wanted to tie the dishes to tanzaku (paper strips for wishes). We made five terrine-style dishes…

Venison Corned Beef

Crop damage from deer and wild boar is a problem nationwide. I devised a summery dish that lets people enjoy venison, sourcing it this time from…

Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)

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

Roasted genmaicha tofu, baby octopus simmered cherry-style, cherry-leaf-green kabocha squash, duck simmered with egg yolk, butterbur simmered green

As for the roasted genmaicha tofu, tofu is mostly made up of water, but I think that, turned to advantage, it's an ingredient rich in possible…

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

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

Vegetable achara pickle with Chinese yam, baby cucumber, Fushimi pepper, Corinky squash, dried daikon, frozen konjac, firm tofu, tomato cup, scallion sprouts, and olive oil and white vinegar

Freezing the konnyaku once creates air pockets inside it, making it easier for the seasoning to soak in and giving it a pleasantly popping texture in…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…

Hairy crab hydrangea manju

Last is the vinegared dish. For the kegani ajisai manju, the hairy crab is boiled and taken apart; the body meat is mixed with the crab's tomalley…

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Crisp dried daikon, salmon with thin-sliced turnip, monkfish liver tofu

The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Figs, Sesame Tofu

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Persimmon, Kyoho grape, and chestnut tofu-dressed salad, grilled Pacific saury sushi, avocado with salted rice malt, bush-clover-themed sweet, yuzu-scented grilled sesame tofu

Chilled pureed potato soup

For the chilled potato surinagashi, we add a touch of white miso as a hidden seasoning and color it red with mini beets. We froth it with a small…

Arare tofu, hakata-fried tofu, avocado shira-ae

The story of tofu. I recently visited a tofu village in Shanghai, China, and tracing the story of tofu back far enough, it leads to China. For the…