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Crab, Scallop, and Fresh Suizenji Nori Hakata-Style

For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…

Greeneye, kombu-cured

Sardine, Marinade-Style

Deep-fried Japanese flying squid with dried shiso powder

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Salmon Roll

For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…

Abalone with grated mountain yam

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Fresh-green style fat greenling

For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…

River Trout Kinome-Grilled, Clam Shell-Grilled

For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…

Flavored Deep-Fried Icefish

For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Salt-grilled live moroko / basted-grilled bamboo shoot

For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…

First course: seared sea cucumber, grated daikon dressing

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

Yanagawa nabe

Carp Carpaccio

We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…