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Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

This appetizer uses monkfish and monkfish liver as end-of-season ingredients for March. In this monkfish tomo-miso in a hollowed Kōgyoku apple, the…

• Serves 1 · ¥450

• Cook time 30 min

Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

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

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Agu pork simmered with shell ginger, Okinawan rakkyo pickled in miso, mountain udo and river shrimp steeped in genmaicha

Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…

Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Akashi sea bream, spring-haze steamed

This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

• Serves 1 · ¥900

• Cook time 30 min

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…

Tea-grilled golden-eye snapper

I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…

Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Seared pen shell clam and sea urchin hand roll

The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

• ¥500

• Cook time 20 min

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Grilled Cherry Salmon with Sansho Miso

This is a grilled dish. For the grilled cherry salmon with sansho miso, brushing miso on top doesn't look very appealing when served, so I hide the…

Shinshu Premier beef wasabi roast

This is the additional course. The wasabi-roasted beef uses Shinshu Premier beef, a branded beef graded A4. For aroma, I add one clove of garlic and…

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Grilled Sea Bream Skin Sandwich

Sea bream clear-soup course with millet wheat gluten and needle-cut scallion

Skewer the sea bream collar, salt it, and grill it thoroughly for about ten minutes. Grilling it until it develops good browning removes any fishy…

Butterbur-sprout sesame tofu, abalone in thin layered slices

This is the additional course. For the butterbur-sprout sesame tofu, I carefully clean away the black parts of the butterbur sprouts, separate the…

Beef tongue rolled cylinder, new potatoes in butter

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

Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

Clear Uwazumi Broth, Shijimi Clam Shinjo

As for the shijimi clam shinjo, this time it was made as a shinjo, but it's also delicious made as anpei, so please feel free to change it to your…

• ¥1,600

• Cook time 6 hr