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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

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Dawn-pink chakin-wrapped tofu, cherry-simmered baby octopus, wagyu and mountain vegetable roll

These are the three appetizer dishes. For the cherry-simmered baby octopus, the octopus is prepped, its ink rinsed away, and rinsed in water. It is…

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.'

Sakura trout in a lingering-snow style, strawberry-vinegar pickle rolled like folded paper, soft roe and bamboo shoot with sansho-leaf miso

A grilled dish. For the sakura trout nagori-yuki, wanting to evoke moss, kinome miso is mixed with meringue, then combined with field horsetail…

Crab pureed soup with light kuzu thickening, clam fish-paste dumpling

This dish is the clam shinjo soup course. I felt that a plain ushio-jiru, a clear broth seasoned simply with salt, made only with clams would be…

Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

This is the first of the seasonal vegetable courses. For the young hosta shoots steeped in dashi, I added gagome kombu — a highly nutritious, viscous…

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Usui pea pureed soup, flower-cut spiny lobster

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

Tilefish, sake-scented; sansho-grilled bamboo shoot

From our creative dishes using bamboo shoots, this is the grilled course. We used young sansho leaf, which pairs so well with bamboo shoot…

• Serves 1 · ¥1,200

• Cook time 2 hr

Tender bamboo shoot sheath, vinegar-pickled; turban shell, styled 'spring haze' in celebration of spring shellfish

This is one of our creative dishes using bamboo shoots. Playfully punning on the word for spring haze, a seasonal term for spring, we named the dish…

• Serves 1 · ¥450

• Cook time 1 hr

Kamo eggplant and beef, miso-glazed grilled skewers

This is the simmered course, Kamo eggplant with simmered beef miso. My workplace is centred on Japanese cuisine, but many guests prefer standing…

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Tilefish grilled with spring fragrance, mist-style, with bamboo shoot

This is the grilled course. For the tilefish grilled with spring fragrance, mist-style, with bamboo shoot, I used fresh spring-roll wrappers. When I…

Fat greenling steamed with cherry-blossom fragrance

This is the soup course. For the clear-soup-style fat-greenling cherry-blossom steamed dish, I reconstitute coarse glutinous-rice flour by soaking it…

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…

Daikon Sorbet

Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…

Five-color dumplings for cherry-blossom viewing

This time, for the April sweets course, I made three dishes built around the theme of hanami (cherry-blossom viewing). First, for the five-color…

Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Three kinds of eel skewers (kurikara-yaki, grilled eel head, and fin cutlet)

As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…

• Serves 1 · ¥350

• Cook time 2 hr

Bamboo shoot grilled in sweet white miso, baby turban shell in golden egg-yolk dressing

Icefish wrapped in a twisted cloth shape, plum and green tea pureed soup with grated turnip

As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…