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Abalone dressed with its own liver, stone-grilled

A dish that makes it easy to order another drink. The aroma of butter makes it easy for women to enjoy as well.

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Shinshu snow trout in egg-custard aspic

This is a soup course. For the Shinshu Yukimasu egg-custard aspic, I wanted to communicate added value to novelty-loving customers in their forties…

• ¥175

• Cook time 30 min

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• 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

Conger Eel Tofu

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Yōrō Tofu

Sunomono, true to its title 'Melody of the Rain' — a bit of fun. The base: yōrō tofu, mountain yam and lily bulb sieved together, seasoned with milk…

Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

These are the appetizers. For the gori dressed in shiro-zu (a white tofu-sesame-vinegar dressing), sesame makes it tasty but dulls the flavor so the…

Chirimen-style pike conger, blue Minazuki tofu, winter melon pureed soup

Blue Minazuki is an alternative name for June, meaning the season when greenery grows lush and blue-green. The Minazuki tofu is cut into the shape of…

Whole small ayu sushi, flower-shaped lotus root, sweet-simmered runner beans deep-fried in new-tea-leaf batter, tender-simmered summer octopus, sirloin grilled with sweet white miso, skin-on Japanese flying squid grilled with sansho pepper, Naruto-swirled whiting fried in a toasted rice-cracker crumb coating, taro boiled in its skin, chopped vegetables, grilled chicken tenderloin, half-ground white sesame

This appetizer course is what our restaurant serves once June arrives. It is served stacked when plated. Use seasonal vegetables for the chopped…

Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr

Winter melon and freeze-dried tofu naruto roll, pork belly steamed with salt and lemon

This is an introduction to the simmered assortment from the summer course. For the winter melon and freeze-dried tofu naruto-maki, the winter melon…

• Serves 3 · ¥300

• Cook time 40 min

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

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Beef Miso Yūan-yaki

This is the grilled course. For the beef miso yūan-yaki: needle-tenderize the cut surface of the meat, marinate it in the miso yūan-yaki marinade for…

• ¥480

• Cook time 35 min

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Hairy crab hydrangea manju

Last is the vinegared dish. For the kegani ajisai manju, the hairy crab is boiled and taken apart; the body meat is mixed with the crab's tomalley…

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

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr