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Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Pufferfish soft roe mochi, napa cabbage pureed soup, bamboo shoot flower-raft garnish

Fugu shirako is a prized, expensive ingredient valued for its creamy, rich flavor; in season it is typically served as grilled shirako or in fugu…

• Serves 1 · ¥600

• Cook time 1 hr

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Simmered octopus, ogura-style, summer abalone in French dressing, white sauce, summer vegetables in amber aspic, smoked salmon and potato sushi, white melon kaminari-boshi, summer duck mousse, twisted sweet potato simmered in lemon, whiting baked with shuto and cheese

This is the appetizer course. For the simmered octopus, ogura-style, the octopus is first salt-rubbed to remove its sliminess, quickly blanched, and…

• ¥120

• Cook time 30 min

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Kamo Eggplant, Foie Gras Kuwayaki

This is a simmered course. As for the foie gras kuwayaki, foie gras has a reputation for being relatively expensive, but it is actually fairly…

• Serves 1 · ¥475

• Cook time 10 min

Charcoal-grilled wild mallard (lily bulb)

After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply low-temperature cooking, and finish it by smoking…

• Serves 1 · ¥2,500

• Cook time 1 hr

Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

Scallop yakishimo

This is scallop that's been seared, then ice-chilled. It's plated with grilled matsutake mushroom, garland chrysanthemum, Sakamoto chrysanthemum, and…

• ¥600

• Cook time 15 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Cherry Cheese Tofu

Ingredients from the past are disappearing along with the era. I recall how, where I live in Yamagata, the heavy snow meant that in winter foods were…

• Serves 4 · ¥1,986

• Cook time 45 min

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Three-Fruit Jelly Terrine

Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Japanese Cuisine That Makes Use of Excellent Techniques from Other Genres

This time, we had three up-and-coming, rising-star chefs devise and develop a dish that brings cooking methods from genres outside Japanese cuisine…

Using Oil as the Sixth Taste

"The umami of oil" is drawing attention as a new taste sensation following the traditional five basic tastes. Could making skillful use of this…

Octopus simmered in shio-koji, abalone simmered with rice, Kurosengoku black soybeans and lily bulb chakin, sweet-savory sautéed overwintered burdock

This is an appetizer using Hokkaido's overwintered squash and overwintered burdock. The flavor of the Yukigesho kabocha (a snow-white Hokkaido…

• Serves 1 · ¥450

• Cook time 1 min

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

Kisu Grilled with Kabusecha

For Japanese whiting grilled with kabusecha, a shade-grown green tea, since I'm from Shizuoka and tea-based cooking is a specialty of mine, I used…

• ¥800

• Cook time 50 min

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Butterbur miso salad

Though fuki miso salad might be considered a standard dish, at our restaurant we plan to serve it as the sashimi course partway through the meal. For…

• Serves 2 · ¥350

• Cook time 1 hr