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Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

Sea bream, tuna, ark shell, cuttlefish

Young gizzard shad pressed with ginger, trough shell clam, cockle

King crab fish-paste dumpling

Deep-fried turban shell with sansho bud

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

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Kuruma prawn, silky-smooth ponzu jelly

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Herring roe on kombu, thin-sliced kombu

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Salt-Steamed Abalone

For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

Pike conger Naruto roll

The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…

Soy pulp stir-fried with asari clams

For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

Abalone liver shinjo

Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

Conger eel, Ohara firewood-bundle style

For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…

Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp

Fragrant Dace Simmered with Plum

For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…

Round kiritanpo, sixteen-grain kiritanpo

For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…

Whiting nanban-zuke

Hina-ebi, Green Breeze

Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Flounder and Japanese halfbeak

Steamed milt balls

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…

Icefish rice