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Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance

The seasonal vegetable course is a five-item assortment. For the pepper-simmered dace, I first plain-grill the dace, dry it for about two days, and…

Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea

For the deep-fried course's Rikyū-style new burdock, the new burdock is cut, seasoned by cooking it kinpira-style before frying, air-dried, coated…

Simmered New Potatoes with Shuto, Grilled Gosanchiku Bamboo Shoots Tossed with Plum, and Prawns Simmered in Sake and Salt

For the simmered dish, new potatoes with shuto (salted, fermented fish innards, traditionally bonito), we have been serving this since last year, and…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

Shrimp deep-fried in kuzu crumbs

This is the fried dish course. For the shrimp seta-age, I finely crush Yoshino kuzu starch and coat kuruma shrimp with it along with potato starch…

Pan-seared kuzu cake with roasted soybean flour

This is the dessert course. For the kuzu-yaki with kinako, 1kg of large-grain azuki beans is boiled and drained three times, then from the fourth…

• ¥93

• Cook time 30 min

Baby sweetfish thread-wrapped deep-fry in two colors, layered bamboo shoot fritter

This is a fried course. Baby ayu ito-maki: potato and purple sweet potato cut into long fine threads, soaked, parboiled, then coated with potato…

Grilled bamboo shoot, fat greenling grilled with sansho leaf buds

This is the grilled course. For the grilled bamboo shoot, I clean bamboo shoots that have been reconstituted by boiling in rice bran, cut them, and…

Chakin-style sesame tofu, maple-leaf agar jelly, bonito dressed with shuto, octopus simmered to a crinkled texture

This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…

Grilled Clam Variation, Sawara Cherry-Blossom Grill

This is the grilled course. For the grilled clam variation, the clam is first cooked through in sake diluted with water, given a little color under…

Horse mackerel, Kokura-style azuki, and mountain yam

For the horse mackerel with Kokura-style azuki and long mountain yam, the horse mackerel is filleted into three pieces and minced, combined with…

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Green Pea Tofu in a Light Kuzu-Starch Broth

Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes

This is a simmered dish course. For the loach and young burdock simmered Arima-style, I split larger loach open and quick-blanch the skin side in…

• ¥520

• Cook time 2 hr

Young sweetfish deep-fried with water pepper

This is a fried course. For the young ayu tade-fragrant grill, I quite often coat fried dishes with kori-mochi (freeze-dried rice cake). Kori-mochi…

Sea urchin in a smooth mashed dressing

This is small dish (2). For the uni kinton dressing, using whole-grain mustard in place of wasabi gives it a Western touch, making it a very…

New-season Danshaku potato and chicken manju, deep-fried and simmered rockfish, udo simmered in a clear broth

This is the simmered course. For the new-season Danshaku potato and chicken manju, I steam the potatoes and press them through a sieve, use jōshinko…

Beef Loin Hot Pot

This is the course serving as an alternative to the simmered dish. This time, I made it a beef loin hot pot. The beef loin is grilled, coated once in…

Oboro-Style Soup, Ainame Matoi

This is the clear-soup course. For the ainame (fat greenling) matoi: make a core using ingredients such as daikon, then wrap ainame fillets around it…