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Ginger Rice

This is the rice course. A full unagi-jū would be too heavy, so I made a lighter eel rice dish instead. The ginger rice has about thirty percent…

Paper-grilled butterfish, beef with kombu

This is the grilled course. Paper-grilled butterfish is an old technique, but I included it because there are so many points to watch, such as…

Sansho Berry Udon

For the sansho berry (mi-zansho) udon, we set aside sansho berries that come into season in June, and use the water they were boiled in to make udon…

Whole simmered round eggplant

Kuruma prawn, pen shell, Japanese sea bass

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

Pickled daikon, small turnip rice-bran pickle

Kabocha, directly simmered

The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…

Sweetfish ochazuke, water pepper leaf tempura

Kuzu-thickened summer beans

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

Golden salt-grilled conger eel

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

Whole Round Eggplant Deep-Fried and Simmered, Lotus Root Simmered in Soup, Carrot Simmered to Absorb the Broth

Sea Bass, Cut into Rounds

Winter Melon Steamed in Its Own Shell

Live conger eel thin-sliced sashimi, live conger eel hot-water rinse

This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…

Peach mamekan

Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms

Lotus Root Rice

Grilled young sea bass with water pepper

Hairy stingfish, bigfin reef squid, Japanese whiting

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

Soft-shelled turtle rice

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

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

• Serves 1 · ¥2,800

• Cook time 30 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min