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Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Ark shell clam and pen shell clam

This is the appetizer course. The spring vegetables — hosta shoot, ostrich fern fiddlehead, and usui peas — are boiled to bring out good color. The…

• ¥370

• Cook time 20 min

Lily bulb steamed dumpling

This is the simmered course. For the lily bulb manju, coat the outside with crushed kori-mochi (freeze-dried rice-cake flakes), and just before…

Sakura tofu

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Spring sea bream grilled in layers, in the style of an avocado mille-feuille

This is the grilled course. For the sea bream kasane-yaki with avocado mille-feuille style, the sea bream is cooked in a steam convection oven at…

• ¥1,200

• Cook time 1 hr

Beef fillet, steamed abalone

This is the additional hearty course. I had originally intended to serve the beef fillet with a sea urchin sauce, but for the sake of the plating…

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Clam and wild mountain vegetable takikomi rice — wasabi leaf, fiddlehead fern, butterbur sprout, angelica-tree shoots

They order delicious varieties of rice from all over Japan depending on the season. At the time of …

Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu

This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We feature the "ainame clear-soup course."

Shinshu Premium Beef and Tokiwa Burdock Amazake Country-Style Simmer, Fresh Yuba and Shoyu-Mame, Buckwheat Tofu, Butterbur Sprout and Japanese Chive Simmer, Sake-Miso Dried Pond Smelt

With the Shinshu Premium Beef and Tokiwa Burdock Sweet-Fermented-Rice Country-Style Simmer, you can taste how well the premium beef's tenderness and…

• ¥535

• Cook time 50 min

Kombu-wrapped sea bream

A vinegared dish. For the sea bream matsumae, the sea bream is opened, lightly salted and firmed, then wrapped in sheets of sushi kombu to make a…

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Bamboo shoot, imperial-ox-cart-wheel style; spring mebuki-yaki Spanish mackerel

This is the grilled hassun course. The Gosho-guruma bamboo shoot, in a nod to March, is shaped to resemble the wheel of a Gosho-guruma, an imperial…

Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

This is the grilled course. For the cherry salmon and cheese naruto roll, we fillet the cherry salmon and slice it thin. We salt-cure it for about an…

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min