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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."

Pureed Usui pea soup

This is the clear-soup course. For the Usui pea surinagashi, Usui peas are blanched to bring out their color, then processed in a food processor and…

• ¥250

• Cook time 1 hr

Kumquat-Tea Grilled Kagoshima Chicken, Kagoshima Chicken Tea-Leaf Miso Pickle

I used Akadori Satsuma, a Kagoshima branded meat chicken. For the kumquat-tea grilled Kagoshima chicken: kumquat skin is delicious on its own, so I…

• Serves 1 · ¥1,000

• Cook time 6 hr

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…

Ise lobster steamed with sake, roasted rice green tea cream sauce

For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

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

Swimming crab wrapped in yuba and steamed

This is the clear-soup course. We use swimming crab, locally called gazami. The sandy seabed of the Hiuchi-nada fishing ground is rich in plankton…

• Serves 8 · ¥5,000

• Cook time 2 hr

Butterbur-bud miso dressing, steamed abalone

An appetizer course (sakizuke). The vessel used is an Eiraku Hozen piece. For the fuki-no-tō miso dressing, the fuki-no-tō is deep-fried in oil…

• ¥1,000

• Cook time 1 hr

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

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Giant Pacific octopus dressed with sansho leaf

Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur

Spring Vegetable Jelly Terrine, Mugwort Sesame Tofu

Titled 'Hospitality for the Fourth Month,' this menu features dishes we serve in the restaurant. We begin with the appetizer. The sesame cream laid…

Spring vegetables in an aromatic salted sea-cucumber-intestine marinade, tender-simmered baby octopus, cherry-blossom-viewing dumplings, seared squid with bottarga, rare Shimane rock-nori tofu

This is the course of dishes to accompany sake. The strained konowata used in the spring vegetables with aromatic konowata marinade is a liquid made…

Monkfish tomozu

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥350

• Cook time 40 min

Roasted green tea and sesame tofu, Usui pea pureed soup

With the hojicha and sesame tofu, you can enjoy two distinct flavors, hojicha and sesame. It's delicious eaten separately or together, making it a…

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr