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Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Kashima clam fish-paste dumpling

Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Three-color mountain yam roll with sweet white sake sauce

With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…

Bush-warbler-colored buckwheat bun

For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…

Plum-blossom-shaped coarse mochi-rice confection

Plum-blossom dōmyōji is simple enough to make, but getting the balance right between the white of the dōmyōji and the black of the sweetened beans…

Blanched and seasoned Japanese mustard spinach

Komatsuna is also called winter greens, and it becomes sweeter and more delicious once the frost has fallen. The komatsuna sold today is a hybrid…

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Bamboo Shoot in Soy Milk Broth

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Lotus root simmered with mustard

Hitachi akisoba buckwheat

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

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

Salt-Grilled Beef

Flounder and Japanese halfbeak

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Icefish and wasabi flowers with a mild vinegar dressing

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…