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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

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Grilled salmon and grilled maitake mushroom rice, cooked in an individual pot

This is the rice course. Year-round, our restaurant serves seasonal kamameshi, changing the recipe twice a month to offer twenty-four different…

Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

Valuing the color of the dish — a key point of Japanese cuisine.

Tomato and Mozzarella, Hakata-Style; Cucumber Rolled with King Crab

A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…

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

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Pike conger in a rippling-water presentation

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Chicken kamameshi with truffle flavor

I made this as chicken pot rice in an individual-portion small pot. First, I sear the skin of the free-range chicken thigh until nicely browned, then…

• ¥400

• Cook time 25 min

Rolled shrimp, eel grilled in bamboo leaf, gizzard shad with a frost-like garnish

This is the sashimi course. You may wonder why a sashimi course includes a grilled item, but at our restaurant we sometimes serve unseasoned grilled…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Whitefin trevally grilled with kabusecha tea

This is the grilled course. For ‘Kakuaji Grilled with Kabusecha Tea,’ I use kakuaji, a rare local fish also called white trevally, in a dish that…

• Serves 1 · ¥650

• Cook time 2 hr

Kuruma Shrimp Hōnen-maki

For the middle course, I wrapped it in a net-patterned spring-roll wrapper made with rice flour, and called it a bountiful-harvest roll. It's eaten…

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

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Tilefish coated in fish paste

This is the soup course. For the tilefish (amadai) coated in shinjo paste, the shinjo mixture is ground smooth on a board, then spread evenly on a…

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Molded uzaku, eel

Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce

Pike Conger and Herb Smoked Japanese-Style Rice Burger

The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min