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Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Three kinds of eel skewers (kurikara-yaki, grilled eel head, and fin cutlet)

As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…

• Serves 1 · ¥350

• Cook time 2 hr

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea

For the deep-fried course's Rikyū-style new burdock, the new burdock is cut, seasoned by cooking it kinpira-style before frying, air-dried, coated…

Simmered New Potatoes with Shuto, Grilled Gosanchiku Bamboo Shoots Tossed with Plum, and Prawns Simmered in Sake and Salt

For the simmered dish, new potatoes with shuto (salted, fermented fish innards, traditionally bonito), we have been serving this since last year, and…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Sakura Shrimp and Scallop Takikomi Gohan

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

Bamboo shoot fried futami-style with a snow-white coating / icefish deep-fried in a roasted-flour coating

For the accompanying dish's icefish fried in a roasted-grain coating, the icefish is soaked in a strong standing brine and drained, dusted with…

Grilled Bamboo Shoot Hasami-Yaki / Himekawa Dorayaki

For the grilled bamboo shoot hasami-yaki, I used the leftover himekawa to make dorayaki. I make a dorayaki batter with reduced sugar, flavor it with…

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Bamboo Shoot Potage, and Other Dishes

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Green Pea Tofu in a Light Kuzu-Starch Broth

Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Vinegar-Miso Dressing

As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

Turban shell and rapeseed blossoms with wasabi

For the turban shell and rapeseed blossoms with wasabi, store-bought pickled wasabi is pressed through a sieve, then lightly tossed with a light soy…

Spring vegetables, Ogawa-mushi

For the wasabi leaf in the spring vegetable ogawa-mushi: pack it into a jar, pour in hot water, and shake it well — this brings out a strong…

Snow crab deep-fried in a paper-thin wrapper

For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min