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Winter melon simmered in soup

This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

Chilled abalone, kuruma shrimp arai

This is the course of dishes chilled in ice water. They are eaten with a sesame sauce made by thinning a soy-sauce base with sesame, and with…

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Hot Sake-Steamed Dish

This is a substitute for the vinegared dish. Since neither the simmered course nor the meal this time is a hot dish, I made a warm item here. When…

Kamo Eggplant and Buckwheat Groat Gratin

This is the grilled course. For the Kamo eggplant and buckwheat groat gratin, an ordinary white sauce would be unremarkable, so we made the gratin…

Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Fermented Sesame Tofu, Mock Taro Natto, Grilled Vegetables Dusted with Shrimp Powder

First, three small dishes. For the fermented sesame tofu, we first toast polished sesame seeds and let them soak up water for about a day, then cook…

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Grilled rice ball ochazuke

This is single dish course five: yaki onigiri ochazuke. I brush the grilling sauce onto the rice ball, press a shiso leaf onto it, and then grill it…

• ¥150

• Cook time 15 min

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

A Twist on Clear Seafood Broth: Kochi with Jinda-Mochi

The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Chilled grilled conger eel

This meal course is something like rice with dashi poured over it, and it is very well received by our guests. We top it with conger eel that has…

Iri-Ni of Beef, Burdock, and Konjac; Fukume-Ni of Onion Tofu and Atsuage; Sansho Fu-Wrapped Eel Chakin Bundle

This is the simmered course. For this sautéed-and-simmered beef, burdock, and konjac dish, I think it's fine to use about one and a half times the…

Cloudy Chicken-Bone Soup, Domyoji and Potato Dumpling Deep-Fried in Shin-Hikiko

For the cloudy chicken-bone soup, I wanted to make glutinous rice the main element of the soup course, so I used it in the soup, in the ingredients…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Baguette with Garlic Shinjo Fritter, Split Dried Daikon Soba Roll

For the baguette with garlic shinjo fritter: at a previous monthly exhibition, using egg tofu soaked into bread within the clear-soup course was well…

Herring and Eggplant, Salt-Steamed Herring

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days