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Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Whiting and fava bean, simmered medley

Wakasa tilefish grilled with shaved kombu

Ark shell and Japanese parsley lightly simmered in dashi, Rosanjin style

This is said to be a Rosanjin dish: in Shōwa 3, when Rosanjin welcomed Prince Kuninomiya Kuniyoshi, father of Empress Kōjun, the consort of Emperor…

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Mountain yam grilled with golden egg yolk

How to Make Kōbi-yaki Mountain Yam For kōbi-yaki mountain yam, peel the mountain yam thickly and cut it into pieces of a suitable size. Put the…

Spiny lobster and live grouper, stone-steamed and grilled

As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…

Duck and Taro

For the taro in this dish, I normally peel it, boil it in rice-rinse water with one whole chili pepper added, wash off the sliminess thoroughly, and…

Blackthroat seaperch grilled with golden egg yolk

As for the nodoguro golden grill: there are various delicious fish that can be miso-marinated and grilled — nodoguro, tilefish, Spanish mackerel…

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Hasekura-style celery

How to Make Celery Hasekura-gonomi Celery hasekura-gonomi is made by tearing the celery into suitable pieces; the leaves are salt-boiled and cooled…

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

Dried daikon leaf rice

Many varieties have branched off according to their intended use. It is characterized by a thick, long root, and is well suited to simmered dishes…

Kameido daikon hot pot with coarsely grated daikon

This daikon takes its name from having once been a specialty product of Kameido; it is characterized by a small, slender, cone-shaped root and…

Bamboo shoot rolled in daikon, taro, baby octopus, rapeseed blossoms

The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.

Bamboo shoot sandwich grill, miso-seasoned grilled minced wagyu

In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…

Steamed milt balls

Dressed with irizake

The appetizer course should be something we can serve guests right away and that pairs well with sake — and since it's the first thing served, we try…

Turban Shell Rice

For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…