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Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Sashimi

For the sashimi course, this time it's seared Spanish mackerel and tuna. Since sandwiching in mibuna greens adds an accent to the flavor, I serve it…

Spiny lobster grilled with sea urchin

This is the hassun (seasonal assortment) course. The Ise lobster is prepared uni-yaki, grilled with uni.

• ¥700

• Cook time 1 hr

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Named work: Budding beneath

Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…

Fruit tomato steamed cake, tomato jelly, and candied kumquat

Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

Deep-Fried Lotus Mochi Dumplings

These are deep-fried lotus mochi dumplings. We fry them quickly at high heat, but we want to finish them without letting the heat fully penetrate the…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

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

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

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

A Twist on Scallion-Tuna Hot Pot

This is the simmered dish course. This is a special twist on scallion-tuna hot pot. Shimonita leek is delicious. For the tuna, I use fatty tuna…

Yuzu peel carved into a woven-hat shape and deep-fried in a white batter, angelica-tree shoot, plum-blossom-shaped taro, pond smelt deep-fried in a coarse rice-flour coating

This is the deep-fried course. For the amigasa-style yuzu hakusen-age, grate the peel of the amigasa yuzu and remove the seeds, then blanch it in…

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

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

Grilled mullet with okara, grilled mullet with walnut

These are the grilled dishes. I devised them as mullet marinated in shio-koji, and mullet grilled with a walnut miso.

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.'

Sake-Lees Soup

Soybean Jelly and Setoka Citrus Jelly