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Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Abalone sake-simmered to a plump finish

This is small dish (1). Crack the soft-cooked egg, held at a controlled low temperature similar to onsen tamago, about three hours before service…

Eel and tofu pressed in layers

Thornyhead lightly salted, white asparagus grilled with sea urchin, ball-shaped konjac simmered countryside-style

This is a grilled dish. For the lightly salted kichiji, the fish is butterflied along the back, dried overnight, then grilled wrapped around sautéed…

Young ayu wrapped in shredded pastry dough, fava bean deep-fried in a two-tone coating, scallop deep-fried in a crisp rice-cracker coating, corn mixed-vegetable fritter

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Hokkaido Atka mackerel shinjo

This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…

• Serves 11 · ¥100

• Cook time 1 hr

Young sea bass, oil-seared

Soup two is a clear broth. For the oil-seared fukko, the skin has a somewhat strong character, so we poured oil at about 180°C over the skin side to…

Baby green pea puree soup, abalone fried in rice-flour batter, mugwort mochi

We chose a course menu, making two soups — a cloudy broth and a clear broth. Since it is early summer, we made good use of oil in both. First, soup…

Pounded scallop dumpling in clear soup

The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…

Fresh Pea Purée, Bamboo Shoot Hiryozu

This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Deep-fried stingray fin

The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…

Rockfish and bamboo shoot deep-fried simmer, sea bream roe simmered to soak, country-style simmered grilled tofu

This is an assorted simmered course. Here I used Japanese rockfish for the deep-fried, simmered bamboo shoot, but golden eye snapper would work just…

Turban Shell Fried with New Tea, End-of-Season Wild Vegetables Hakusen-Age

This is the fried course. For the turban shell fried with new tea: powdered shincha and strained hard-boiled egg yolk are thinned using only raw egg…

Yuba-Wrapped Beef, Mustard Sauce

This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…

Spring sea bream cured with cherry-leaf aroma

For the spring-season sea bream cured with cherry-leaf aroma, salt-pickled cherry leaves are lightly rinsed in water to draw out some of the salt…