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Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Abalone Grilled with Sake and Salt, Butter-Flavored

This is the grilled course. For the abalone grilled with sake and salt, I give the abalone a butter flavor. I scrub live abalone thoroughly and clean…

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Two Kinds of Garlic Chives and Onogawa Bean Sprouts with Squid-Liver Sauce

For the two kinds of garlic chives and Onogawa bean sprouts with squid-liver sauce, thinning the Japanese common squid liver with the starchy liquid…

• ¥150

• Cook time 1 days

Beltfish meunière, onion stuffed and grilled with crab cream

This is the fried course. When preparing a white-fleshed fish meunière-style, as with the beltfish meunière, the fish is filleted, seasoned with salt…

Mugwort Tofu, Mt. Fuji Salmon Marinade

Starting with the appetizers: mugwort tofu. Setting mugwort alone in kombu dashi does not bring out enough flavor, so I add ground sesame at half the…

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• Cook time 1 hr

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Threeline grunt grilled with mountain butterbur, tiger prawn golden egg-yolk grill, mallard duck steamed with grilled-leek sauce

This is the grilled course. The isaki with mountain butterbur grill and the tiger prawn yamabuki-yaki are a bit of wordplay. For the small clam…

Ichibo Beef Wrapped in Pastry

This is the accompanying dish (aizakana), the course served between the grilled and simmered dishes. For the ichibo beef wrapped in pastry, rather…

Cherry-blossom bamboo shoot with naruto-rolled wakame, simmered octopus, long Japanese parsley and icefish rolls, and more

For the cherry-blossom-shaped bamboo shoot with Naruto-rolled wakame, I prepared bamboo shoots shaped and colored like cherry blossoms, alongside…

Small sardines, simmered, dried, and roasted

From the theme of heritage dishes, this is "small sardines, simmered and dried." For the sardines, simply remove the heads, guts, and tails, then…

• Serves 1 · ¥52

• Cook time 5 hr

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

Alfonsino and shrimp fragrant grill, fat greenling Yoshino-style grill

This is a grilled course. For the alfonsino and shrimp fragrant grill: alfonsino stays tender and plump even when grilled, but I wanted some crackle…