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Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Usui-mame pea pureed soup

A clear-soup course. The usui-mame surinagashi is much like an ordinary surinagashi, but since blending the peas in a mixer erases their original…

King Crab and Spring Cabbage, Hakata-Style Press

This is a specialty small-plate course. For the king crab and spring cabbage hakata-style press, since there was plenty of body meat from the king…

Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance

The seasonal vegetable course is a five-item assortment. For the pepper-simmered dace, I first plain-grill the dace, dry it for about two days, and…

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Sakura Shrimp and Scallop Takikomi Gohan

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

Mamekozou Peas Steamed Kishu-Style

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

Spiny lobster grilled with young sansho-leaf miso, baby abalone sea-urchin grill, bamboo shoot grilled with bonito seasoning

Grilled dishes. For the spiny lobster kinome-miso grill, spiny lobster is boiled in salted water, coated with kinome miso, and grilled. For the baby…

• ¥1,450

• Cook time 2 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating

Tilefish two ways, pen shell and mushroom wrapped in yuba, deep-fried

This is the grilled course. Tilefish is served in two preparations. For the tilefish grilled with shiokara, the fish is marinated in tilefish…

Surf clam dressed with butterbur miso

An appetizer course. For the surf clam dressed with butterbur miso, the clam is cleaned, then rinsed in sake and soy sauce and seared. The butterbur…

Simmered okara, bamboo shoot simmered with bonito flakes, Manila clam simmered with ginger, tuna in a mustard vinegar-miso dressing

At ryokan (traditional Japanese inns), where word-of-mouth reviews have a major impact on sales, breakfast is also an important aspect, so this time…

Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth

This is the simmered course. For the tree-ring bamboo shoot, I prepare the bamboo shoot, peel it into a thin continuous sheet, parboil it, and simmer…

Vinegar-Miso Dressing

As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Sakura shrimp fritter with tea leaves mixed in

For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…