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Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Plum hot water

First is the welcome course. Many restaurants serve something like salted cherry blossom in hot water, but I learned of this one at Eihei-ji. At…

Savory tomato jelly, whiting glazed in sweet soy and grilled, scallop and garland chrysanthemum greens wrapped in beef, duck wrapped with baby green onion, taro, octopus, and kabocha squash, salt-steamed beef and watercress roll

The presentation was designed to evoke the tenshin (light refreshments) and bento box of a tea gathering. For the simmered and grilled dishes, I…

• ¥1,300

• Cook time 2 hr

Sakura shrimp pureed dashi soup

This is the soup course. For the sakura shrimp surinagashi: fillet the ainame (fat greenling) into three pieces, score the bones finely, salt it…

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

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Awaji Numashima Pike Conger, ‘Skin-Beauty’ Hot Pot

A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…

• Serves 1 · ¥875

• Cook time 1 hr

Small Melon Pureed Soup

This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…

Crossbred duck with fruit miso

Aigamo duck with fruit miso can be vacuum-sealed for storage, and in a pinch it can be plated with whatever vegetables are on hand to serve as an…

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Takuan and lightly pickled cucumber

This is the kōonomono (pickles course). For the takuan and lightly pickled cucumber, I make fine kesa-style diagonal cuts on the front of the takuan…

Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea

This is a grilled course. For the blackthroat seaperch grilled with shuto: the fish is rinsed and cleaned, steeped in sake cut with water for about…

Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab

This is a seasonal-vegetable course. For the Shinshu salmon with silky egg-yolk sauce: the Shinshu salmon is prepared, salted heavily, cut into…

Sardine grilled with fermented mash, conger eel rolled with burdock, grilled pike conger with plum soy sauce

These are the grilled dishes. For the burdock in grilled dish two, conger eel yawata-maki, I finished it this time in a kinpira (sautéed…

White sesame sweet bean jelly

The white sesame yokan, too, has its sweetness held back more than an ordinary yokan, so the flavor of the sesame comes through. Because this sesame…

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min