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Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

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

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

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.'

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Barracuda bo-zushi, grilled mushrooms and chrysanthemum greens with sudachi in a kettle, abalone grilled with fragrant nori

This is the appetizer course. For the abalone grilled with fragrant nori, the abalone is layered in two: a liver-based sauce beneath softly steamed…

Two-colored sweet potato mochi with glutinous rice-flour dumplings inside

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…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Sakura Shrimp and Scallop Takikomi Gohan

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Cool-Breeze Jelly

We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

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…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Sata Misaki Mackerel Kosode Sushi

This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

• Serves 10 · ¥2,500

• Cook time 3 days

Spiny lobster and cockle

This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…

• ¥540

• Cook time 15 min

Pacific saury persimmon-leaf sushi

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…