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Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Cherry salmon in sweet-and-sour pickle

This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Baby octopus and Japanese parsley with sea urchin miso

For the baby octopus and Japanese parsley with uni miso, since this was for display, this time the uni miso was ladled over the top rather than…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

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

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…

Soy Milk-Based Broth with Avocado

For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…

Ark shell, cockle, and rapeseed blossom in vinegar-miso dressing

Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.

Spring Festival

For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Daigo-style preparation, and more

The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Cherry Blossom Deep-Fry

For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.

Fat greenling grilled with burdock

For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…