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'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Bamboo-leaf sushi, three flavors

A modern take on regional cuisine Original regional dish: sasa-zushi Looking back on the history of dishes that have been eaten since long ago, I…

• Serves 4 · ¥174.7

• Cook time 1 hr

Fukushima yeast-fed wagyu sango-hachi sous-vide, miso-glazed herring and sansho-leaf skewers, and red-miso-glazed tofu skewers

This is a shiizakana, an additional hearty course that is a modern arrangement of a local dish, newly developed based on the Fukushima local pickling…

• Serves 3 · ¥890

• Cook time 3 hr

Roasted green tea jelly

Turnip with monkfish liver in thickened ponzu sauce, red-heart daikon and herring-roe wakame, Stone-wall-style yam bulbils, celtuce with mustard, Aigamo duck nanban roll with leek, kinpira with demi-glace miso sauce, sweet potato simmered with lemon

The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…

Niigata willowy flounder wakasa-yaki

Willowy flounder has an unusually elongated shape among flatfish, and is a prized high-end fish known for its very delicate, subtle flavor. Northern…

• Serves 1 · ¥460

• Cook time 30 min

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr

Snow crab, aromatic-grilled (Large-Batch Cooking)

This is grilled snow crab kōmi-yaki (aromatic-sauce grilled dish). Kōmi-yaki is a dish we often serve at banquets at our establishment, and it is…

• Serves 1 · ¥370

• Cook time 1 hr

Fugu and monkfish liver with ponzu jelly, scallion, garland chrysanthemum greens, red grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this fugu dish. Not only in this dish but in all of them, while letting…

• Serves 1 · ¥550

• Cook time 1 hr

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Swimming crab pureed soup

This dish is built around seafood at the end of its winter season. The end-of-season ingredient used here is swimming crab, served as a clear-soup…

• Serves 20 · ¥370

• Cook time 1 hr

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Tazuru Farm Shōgoin Turnip

For the Tazuru Farm Shōgoin turnip, I peel it with a thicker cut and simmer it down slowly with no seasoning added at all, drawing out the gentle…

• Serves 1 · ¥250

• Cook time 1 hr

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days