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New-Season Burdock Surinagashi

This is the clear-soup course. For the new burdock pureed soup, I add a little cocoa as a secret accent for depth — it pairs surprisingly well with…

Nanban-Grilled Aigamo Duck

For the nanban-grilled duck — a crossbred domestic duck — the boned duck meat is sliced, lightly marinated in a seasoned dashi blend for 5-6 minutes…

Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly

What is placed inside the lantern-shaped stand for the appetizer is a lily bulb terrine and steamed abalone. The steamed abalone is served topped…

Horse Mackerel Bone Senbei, Conger Eel Bone Senbei, Prawn Head Senbei, Coin-Shaped Bonito, Horse Mackerel Sasa-Zushi, Chicken Skin Nikogori, Steamed Abalone with Junsai, Hakata-Style Shiro-uri and Smoked Salmon, and Okra Pickled in Moromi

For the horse mackerel bone senbei, the bones left over from making the aji sasa-zushi — sushi wrapped in a bamboo leaf — are washed in a…

Pen shell sprout-wrapped roll, fig wine jelly

For the vinegared dish's fig wine jelly, I used canned figs this time. Water, sugar, and wine are combined and reduced by about a tenth, then the…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Housemade Consommé Soup

This stands in for the soup course (o-wan). For the soup course, I have prepared the housemade consommé soup that is also our restaurant's signature…

Young sea bass and fruit tomato set in jelly, new-season onion dressing

This is the vinegared course. For the fukko and fruit tomato set in jelly, I blanch the fruit tomatoes to loosen the skin, peel them, and hollow out…

Sakura-Masu Yamabuki, Firefly Squid with Mayonnaise, Sakura Tofu, and More

For the cherry salmon kerria, in-season cherry salmon is marinated in soy sauce and red cooking sake, then lightly air-dried. Used raw, it springs…

Layered star flounder with salted sea urchin

For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…

Matsusaka beef rare shoulder cut, seared sashimi

This is the sashimi course. Since the restaurant is a steakhouse, I thought the sashimi course, too, should be beef, and designed the menu around…

Kamo eggplant and beef, miso-glazed grilled skewers

This is the simmered course, Kamo eggplant with simmered beef miso. My workplace is centred on Japanese cuisine, but many guests prefer standing…

Clay-pot smoked wagyu

For this warm course, clay-pot smoked wagyu, we used liquid smoke, a concentrated smoking extract. Season the meat or fish with salt and pepper, work…

Beltfish, sake-grilled; fat greenling grilled with sansho leaf; black-pepper grilled beef with watercress sauce; round eggplant and foie gras, grilled

This is the grilled course. For customers visiting from overseas, or groups of women out for a get-together, we serve this dish arranged together on…

Smoked greater amberjack with fermented tomato sauce

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

Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…