SEARCH

Horse Mackerel Bone Senbei, Conger Eel Bone Senbei, Prawn Head Senbei, Coin-Shaped Bonito, Horse Mackerel Sasa-Zushi, Chicken Skin Nikogori, Steamed Abalone with Junsai, Hakata-Style Shiro-uri and Smoked Salmon, and Okra Pickled in Moromi

For the horse mackerel bone senbei, the bones left over from making the aji sasa-zushi — sushi wrapped in a bamboo leaf — are washed in a…

Pen shell sprout-wrapped roll, fig wine jelly

For the vinegared dish's fig wine jelly, I used canned figs this time. Water, sugar, and wine are combined and reduced by about a tenth, then the…

Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

For the sea bream roe and milt with grated daikon in shuto sauce: heat freshly grated raw daikon, combine it with shuto (salted bonito innards)…

Bamboo shoot grilled in a tofu wrap

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Usui pea pureed soup, flower-cut spiny lobster

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

Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

Tilefish, sake-scented; sansho-grilled bamboo shoot

From our creative dishes using bamboo shoots, this is the grilled course. We used young sansho leaf, which pairs so well with bamboo shoot…

• Serves 1 · ¥1,200

• Cook time 2 hr

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…

Daikon Sorbet

Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Grilled Fruit

For dessert, the grilled fruit: hollow out an iyokan (a Japanese citrus) to make it into a container.

Vinegared duck

For the vinegared dish's duck namasu, much like the salt-cured pork common in Okinawa, salt is well rubbed into the duck's fat and flesh; five to six…