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Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

Red-and-White Tofu

For the genpei tofu, I make tofu rolled and set into a bundle shape using mock tofu enriched with egg, and finish it as a grilled dish. The idea…

• ¥750

• Cook time 1 hr

Simmered dried skate

Next is the simmered course. Karakai-ni uses karakai — a long-standing dried skate preserve made in Yamagata's landlocked interior, far from the sea…

Golden-eye snapper crisp

For the golden-eye snapper crisp, we roll the golden-eye snapper paper-thin, like fine washi paper, and fry it in refined oil at high heat until it…

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Fushimi pepper stuffed with swimming crab, deep-fried star-cut potato, Ishikawa-wase taro fried in egg yolk batter

This is a fried course. For the Fushimi pepper stuffed with swimming crab, I use swimming crab in season. Swimming crab has a rich flavor and is…

• ¥500

• Cook time 30 min

Koshu simmered abalone, pumpkin steamed glutinous rice

This is the palate-refresher course (shinogi). For the Koshu nigai and pumpkin okowa, since Yamanashi is also famous for kabocha squash, I made the…

Kuchikiri Tea Broth, Seared Dried Sea Cucumber Roe

This is a clear-soup course. The kuchikiri tea-style broth — named for the kuchikiri (tea-jar-opening) ceremony of the way of tea — is a soup made…

• ¥700

• Cook time 30 min

Autumn spawning-run sweetfish grilled with its own roe

This is the grilled fish course. For the ochi-ayu oyako-yaki, I butterflied the ochi-ayu from the belly, removed the roe, took out the backbone, then…

• ¥1,550

• Cook time 50 min

Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min

Wind-dried pike conger

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Wind-Dried Conger Eel

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf

Tilefish pressed with chrysanthemum petals

The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…

Kuzu-dusted hamo, sweet-savory simmered with yuzu kosho; round eggplant and okra

This is a simmered dish, paired with a fruit-forward, full-bodied red wine. Soy-based dishes don't pair easily with wine, but simmering with soy…

Grilled vegetables and grilled shark fin, amber sauce

This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…

Bottarga Ochazuke

For the rice course, we made it bottarga ochazuke. We shave the bottarga over it in front of the guest using a truffle slicer; since our restaurant…

Miso Simmer

The art of the knife: white fish with assorted garnishes

I started this hoping that many guests could experience the wonder of knife work, the highest-level skill in Japanese cuisine. Both young children…

Baby abalone daisen-ni

This is the appetizer course. For the baby abalone ofuna-ni, the abalone is scrubbed clean, salted, topped with a round slice of daikon, and steamed…