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Seared autumn sea bream pressed sushi, sweet-vinegar red turnip pickle, lily bulb autumn-foliage mound, "dead-wood" burdock, sudachi-shell cup with salted fish and jelly, lotus root with sea cucumber entrails, oyster fish-paste dumpling, ginkgo nuts on pine-needle skewers

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Sea Bream Milt Tofu

As for the sea bream milt tofu: sea bream milt is delicious and carries a real sense of the season, and ideally we would like guests to enjoy it…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Steamed abalone, white taro stem, and trefoil stem tossed with peanuts

Steamed abalone with white taro stem and stem mitsuba tossed with peanuts is designed to be mixed together by the guest's own hand. The abalone liver…

Ise lobster shinjo

The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Leaf-cut whiting, apple gratin, aigamo duck brocade-style grilled

For the crab apple gratin, deep-frying the apple whole first makes the skin easy to peel off by hand afterward, and it holds its shape well when…

Nanban-Grilled Aigamo Duck

For the nanban-grilled duck — a crossbred domestic duck — the boned duck meat is sliced, lightly marinated in a seasoned dashi blend for 5-6 minutes…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

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

Scallop Olive Grill

For the scallop olive grill, at the restaurant we brush scallops with soy sauce, basting them as they grill, wrap them in nori, and serve them that…

Whiting and Kombu Layers, Ball-Shaped Kuruma Prawn with Lantern-Style Dressing, Two-Tone Asparagus Jelly, Baby Turban Shell in a Kneaded Fermented Bonito Dressing, Cherry Salmon and Hosta Shoot Roll

For the appetizer's whiting and kombu layers: fillet the whiting into three pieces, salt it, and rinse it in seasoned vinegar. Then layer it with a…

Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing

For the Tosa-marinated herring-roe kelp wrapped in white-silk yam, I cut the mountain yam with a knife, soak it in a light alum-salt solution for…

Ginkgo Nut Tofu

Deep-fried tofu fritter, knotted dried daikon

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…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Edamame puree soup

The appetizer's edamame surinagashi might stray a little from traditional Japanese cuisine, but this is the form I serve it in. Today I made it a bit…