SEARCH

Walnut tofu

This is the first of the appetizers. For the walnut tofu, we peel walnuts, toast them in a pot, turn them into a paste, dissolve it in kombu dashi…

Scallop bountiful-harvest fritter, amanaga pepper with shinjo cast inside, white shrimp cheese cracker

This is the fried course. For the scallop hōnen-age, the scallops are washed with salt and processed in a food processor. Since the kadaif used here…

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Miso-and-sake-lees-cured monkfish liver, wrapped in green onion

For the appetizer course's miso-and-sake-lees-cured ankimo wrapped in green onion, I remove the thin membrane from the monkfish liver, soak it in…

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min

Hand-Cut Soba Jibu-ni

This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

• Serves 1 · ¥300

• Cook time 5 min

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Tilefish autumn medley grilled on a magnolia leaf

This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…

• ¥900

• Cook time 50 min

Grilled Autumn Sweetfish, Marinated in Vinegar

This is the su-zakana (vinegared course). For the grilled ochiayu marinated in vinegar, I plain-grill the ayu, remove the dorsal fin, pectoral fins…

• ¥400

• Cook time 15 min

Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more

The mochi ginkgo is made by cooking ginkgo nuts through, pressing them through a fine sieve, mixing them with glutinous rice flour, steaming, and…

Yamagata's four seasons in a bowl — Spring (wild mountain vegetable soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

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

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

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.

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Wrapped and grilled in magnolia leaf

Simmered pork belly savory egg custard

This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…

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

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr