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Clear seafood broth

This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature the clear seafood broth.

Spring sea bream grilled with cherry blossom fragrance, saimaki prawn temari sushi, bamboo shoot in sansho-leaf dressing

A lively presentation is the charm of this grilled-course hassun. "Since this was meant as a menu for cherry-blossom-viewing season, I decided to go…

Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

• Serves 1 · ¥1,200

• Cook time 30 min

Autumn sea bream head, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

Sashimi Assortment, Three Kinds

Extra care taken in the preparation creates a sense of surprise.

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr

Red sea bream, turnip-steamed and topped with silver sauce

We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

Chawanmushi

This time, we learned about "steamed dishes" from Technical Director Hiratsuka (Hattori Nutrition College). We feature "chawanmushi."

Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 min

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Deep-sea snapper kenchin-style grilled, sweetfish grilled with water pepper leaf, pike conger grilled with plum-scented meringue, scallop and sea urchin grilled, king oyster mushroom wrapped in pork

This is the grilled course. For the onagadai kenchin-style grilled, rinse the onagadai, butterfly it open, salt it, and marinate it in light soy…

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Akamachi Steamed with Awamori

For the prized Okinawan deep-sea snapper steamed with awamori, an Okinawan distilled spirit, the key is not to over-steam it. It's a delicately…

• ¥550

• Cook time 1 min

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 min

Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Fermented sea bream sashimi, topped with jellied fish broth

For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

• Serves 1 · ¥120

• Cook time 8 hr

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Sea bream and aromatic vegetable hakusen-age, chia seed dressing

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf

After wrapping the sea bream with wild vegetables, it is wrapped in peeled daikon radish and steame…