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Splendid alfonsino, chimaki-style

Lotus Root Rice

Sand lance fish sauce

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Fillet-Wrapped Grilled Mochi

Soft-shelled turtle rice

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Yam rice porridge

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Small Round Rice

This is the rice course. In tea-ceremony cuisine, rice is the single most important element, so its timing of service must be carefully matched. In…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…

Soft-shell turtle savory egg custard, preserved vegetable relish

Ainan Kue Grouper Dashi Rice Porridge

For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.

King crab with external crab-roe rice

Autumn-medley rice, closing soup, and pickles

Icefish rice

Warm conger eel sushi

The rice course is warm anago (conger eel) sushi. Since it's also the cold season and cold sushi isn't very well received, I made it warm, at about…

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…

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Turnip with walnut glaze

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Clay-Pot Rice with Two Kinds of Corn, and Simmered Kinmedai

The kinmedai (splendid alfonsino) rice, cooked in a clay pot to close out the meal, gets color and sweetness from two kinds of corn, finishing into a…

• Serves 1 · ¥800

• Cook time 40 min