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Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Miso-based broth, Pacific saury fish dumplings, buckwheat dumpling, fried wheat gluten, taro, winter melon, daikon, carrot

From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Sawani-Style Clear Soup

The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…

Ray and Seven-Color Vegetables Simmered Together

For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…

Grilled Tilefish with Olive

For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…

Korean-style simmered broadbanded thornyhead

The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Red Wine-Braised Eel in Aspic

At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…

• Serves 1 · ¥4,500

• Cook time 1 hr

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

Tuna belly, flat-cut sashimi

Late-season pike conger, julienned vegetable clear soup

Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Matsuyama Sea Bream Chimaki

This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…

• Serves 3 · ¥2,240

• Cook time 5 hr

Ohira

This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…

• ¥60

• Cook time 40 min

Semba-style checkerboard mackerel tofu

Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…