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Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

Fig tofu-dressed salad in a hollowed kabosu bowl with split sansho garnish, Pacific saury simmered Arima-style with sansho pepper, thick rolled omelet with yam bulbils, walnuts, and cashews

Okoze deep-fried, Tennoji turnip deep-fried in a light kuzu batter, dragonet deep-fried with sea lettuce, mantis shrimp deep-fried with plum flesh, arrowhead bulb deep-fried in egg-yolk batter

The Tennoji turnip in light kuzu batter is cut raw and deep-fried in a watery kuzu-starch batter (mizu-kuzu-age). The mantis shrimp with plum flesh…

Apple Yogurt Mousse

The apple yogurt mousse is set into a baked apple that's been hollowed out to serve as a shell, and it's served chilled. Baking an apple for a long…

Butterfish grilled with shio-koji, broadbanded thornyhead grilled in citrus-soy marinade

For the grilled-fish course, the salt-koji-grilled dish uses a store-bought shio-koji called 'Unmaina.' It's good for overnight-pickling vegetables…

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min

Seven treasures simmered dish

This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

• Serves 4 · ¥1,250

• Cook time 4 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Saikyo Miso-Koji Marinade: Inatori Golden Eye Snapper, Izu Log-Grown Dried Shiitake, Oyster, Scallion

The grilled course is the saikyo miso-koji marinade. The miso-koji marinade bed is made by combining 500 g of saikyo miso, 90 cc of sake, 90 cc of…

• ¥730

• Cook time 4 hr

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Oyster and Kombu Boat Grill

As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…

• Serves 1 · ¥1,000

Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style

For the yaki-hassun (grilled assortment course), the tilefish ginjō-yaki has sake lees mixed in at forty percent of the Saikyo miso. Using a generous…

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Crisp dried daikon, salmon with thin-sliced turnip, monkfish liver tofu

The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki

The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…

• Serves 4 · ¥2,500

• Cook time 9 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr