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Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Kasugo Sea Bream with Okara, Issun Fava Beans Simmered in Syrup, Maki-Grade Prawn Umani, and More

As for the appetizer, kasugo sea bream with okara: the kasugo is filleted into three pieces, lightly salted, and marinated in a yuan-ji marinade…

Clam and Hoshiko Layers, and More

As an appetizer, the clam and hoshiko layers might be a bit extravagant, but it's a delicious dish. For the king crab, aromatic-grilled with egg-yolk…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Whiting and Kombu Layers, Ball-Shaped Kuruma Prawn with Lantern-Style Dressing, Two-Tone Asparagus Jelly, Baby Turban Shell in a Kneaded Fermented Bonito Dressing, Cherry Salmon and Hosta Shoot Roll

For the appetizer's whiting and kombu layers: fillet the whiting into three pieces, salt it, and rinse it in seasoned vinegar. Then layer it with a…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Grilled thornyhead rockfish with sea urchin

This grilled dish uses kinki as an end-of-season winter ingredient. Grilled kinki with sea urchin is a dish meant to let guests enjoy two kinds of…

• Serves 1 · ¥1,600

• Cook time 40 min

Silky fugu milt, spring-herb style

This is the clear-soup course. The silky fugu milt in shunsō-jitate style is also made sous-vide: the fugu milt is placed in kombu dashi and steamed…

• ¥2,800

• Cook time 2 hr

Rapeseed blossoms and raw sea urchin in sesame tofu dressing, bamboo shoot and sansho-leaf sushi, udo and angelica shoot kinpira

This is course two. The rapeseed blossoms and raw sea urchin with sesame-miso dressing: the sesame tofu is kneaded to a loose consistency, the…

Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet

The grilled course is tilefish wakakusa-yaki wrapped in hosho paper. Rice flour is worked well with milk and butter, and sieved green peas are placed…

Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

This is the deep-fried course. For the tara-no-me kimi-age, we combine tara-no-me with hard-boiled egg yolk and raw egg yolk to make the egg-yolk…

Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

First, this is a set of three appetizers. For the smoked iidako sakura-ni, we clean the iidako, quick-blanch it, then season it with a ratio of five…

Sakura okra jelly terrine, checkerboard Agu pork, twisted-rein sushi with ruby snapper and bitter melon, and more

For the sakura okra jelly terrine, gelatin is bloomed for about 15 minutes and seasoned with sake, light soy sauce, and mirin; about 400cc is warmed…

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Suwa Itokaya Squash and Venison Miso Dengaku

This is the grilled course. Suwa Taisha Shrine issues a chopstick and a talisman called kajiki-men, said to work like an indulgence absolving the…

• ¥800

• Cook time 30 min

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Oil-seared Spanish mackerel

For the oil-seared Spanish mackerel in the grilled-dish course, the mackerel is filleted into three pieces and cut into portions with a light…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…