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Conger eel steamed rice

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe

Yellowtail and daikon

The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Tilefish grilled with a dappled fawn pattern, Noda-style grilled beef and kinpira burdock, pufferfish leek roll

As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…

Octopus simmered in fish sauce

Rock oyster wrapped in kadaif, young kuruma prawn wrapped with green papaya, small myoga wrapped with cheese, and freshly ground hoshiko deep-fried

For the fried young kuruma prawn (saimaki) wrapped with green papaya, since summer tends to cause indigestion, we used green papaya, which contains…

Ise lobster simmered with fermented black beans, sweetfish simmered with plum, small taro simmered golden-style, winter melon simmered in salt, red konjac finished with a pan-simmered touch, hyacinth bean

The fermented black beans used in the simmered Ise lobster with fermented black beans are a Chinese ingredient, similar to Daitokuji natto or…

Summer Vegetable Surinagashi

For the summer vegetable pureed soup, Romanesco and onion are simmered together with hard clams and bacon; once the dashi flavor has come out, the…

Grilled Jidori chicken tenderloin with shuto, three-color tazuna sushi

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Fava Bean Tofu

Tenmame tofu is one of the sakizuke dishes. It's set using fava beans and soy milk. I've poured in a light savory dashi as well, but you can enjoy it…

Okoze

The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…

Raw octopus and cockle, quick hot-water rinse with ume paste

The sakizuke stands in for the sashimi course; the raw octopus and torigai are given only a quick hot-water rinse (yu-arai), just enough to lightly…

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Sakamoto Chrysanthemum Jelly

For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Hakata-style herring-roe wakame and Osaka greens

Conger Eel Rolled in Yuba Kenchin-Style, Baby Octopus Simmered Sakura-Style, New Potatoes and Bacon Simmered to Absorb the Broth

For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Small Taro and Rock-Textured Tofu

Shiitake and Salmon Roll