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Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min

Three-aroma grilled horse mackerel

This is a grilled dish I devised around the theme of new ways of serving seafood. For the Horse Mackerel Sanka-yaki, 'sanga-yaki' — written with the…

• Serves 1 · ¥700

• Cook time 40 min

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Aromatic Grilled Sea Bass

This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

• Serves 1 · ¥690

• Cook time 1 hr

Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

• Serves 1 · ¥1,380

• Cook time 3 hr

Giant Pacific octopus grilled and steeped in dashi

This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

• Serves 1 · ¥460

• Cook time 1 hr

Charcoal-Grilled Hida Beef, with Grilled Mushroom Thickened Sauce

For the charcoal grilled Hida beef, we take a lean cut of meat called "togarashi," which is soaked …

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Roasted Bryde's Whale with Aromatic Vegetables

This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…

• Serves 1 · ¥450

• Cook time 50 min

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min