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Tenjin hot pot

This is a hot pot dish. This time we were given the theme of 'rethinking hot pot,' so we wanted to show a different way of presenting the work we…

• Serves 1 · ¥1,600

• Cook time 1 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Abalone dressed with its own liver, stone-grilled

A dish that makes it easy to order another drink. The aroma of butter makes it easy for women to enjoy as well.

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• Cook time 1 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Milt Persimmon Roll, Butterbur Tossed with Soy Milk Skin, Tofu-Dressed Salad

This is a seasonal assortment course. For the milt persimmon roll, we combine 500 g of fish paste, 200 g of milt, one egg white, and seven shaku of…

• ¥320

• Cook time 1 hr

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…

Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Spiny lobster in kuzu-starch sauce, deep-fried tofu simmered in soup

For the Ise lobster in kuzu-starch sauce, we coat the lobster meat firmly with potato starch. Coating it too many times deadens the lobster's flavor…

• Serves 1 · ¥1,100

• Cook time 30 min

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Tsugaru Tofu, Marinated Abalone, Grilled Crab

Tsugaru tofu is entirely my own original creation. I kept the sweetness restrained and let a moderate tartness carry the dish, making it into a…

• ¥320

• Cook time 2 hr

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Hinai-Jidori Kiritanpo Yaki-Bitashi

This time, the theme is "Reimagined Local Cuisine" — a creative reworking of the standard way Akita Prefecture's local cuisine is typically served…

• Serves 1 · ¥940

• Cook time 40 min

Kettle-cooked ginger rice with alfonsino

I created this dish under the theme "Ryokan Cuisine Today." This is the rice course. For this course, we offer a choice of dishes — mainly uni rice —…

• Serves 1 · ¥1,200

• Cook time 2 hr

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

“Husband-and-wife tofu” and kintoki carrot, surinagashi-style

This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

• Serves 3 · ¥1,500

• Cook time 2 hr

Kawachi duck and whole-roasted Tennoji turnip

As a way to make use of a winter ingredient, this is a dish built around Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani…

• Serves 4 · ¥1,800

• Cook time 1 hr

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr