SEARCH

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 min

Female snow crab pot-cooked rice

This is something of a signature dish at our restaurant: the trick is that when you open the pot, charcoal and kobako crab appear, to guests'…

• Serves 12 · ¥3,500

• Cook time 40 min

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days

Flounder Hakata-Press, Smoked Salmon and Turnip Checkerboard

The second, flounder hakata-press with smoked salmon and turnip in an ichimatsu checkerboard pattern, incorporates the traditional hakata and…

• ¥420

• Cook time 2 hr

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Sesame Tofu with Fine-Grained Japanese Sugar

Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

Sea bream, pen shell clam, and bluefin tuna straw-seared

From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…

• Serves 1 · ¥1,600

• Cook time 1 hr

Wind-Dried Sasagarei

By soaking sasagarei, which comes into season in winter, in salted water and then wind-drying it for about half a day, this becomes a dish where just…

• Serves 1 · ¥700

• Cook time 1 hr

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Deep-Fried Small Sea Bream Shaped as a Lucky Rice Bag

This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…

• ¥850

• Cook time 1 hr

Akebono Pinecone-Scored Squid Stuffed with Minced Tuna

This is the festive appetizer. For the Akebono Pinecone-Scored Squid Stuffed with Minced Tuna, since it is "akebono" (dawn), the red part — the…

Kaikyo Salmon Hakata-Oshi

This is the first dish. Salmon salads are common in Italian cuisine, and I wondered whether one could be arranged in a Japanese style. Using onion…

• Serves 1 · ¥500

• Cook time 20 min

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Tilefish steamed with yuba

The steamed dish is tilefish steamed with yuba. Well, since it is New Year's after all, one might want to use red sea bream, whose name puns with…

Conger eel yawata-maki

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Sweet Shrimp Namerō

The sweet shrimp namerō is made using every part of the amaebi. I've seasoned the marinating base firmly, so I think it's best to peel the shrimp and…

• ¥250

• Cook time 1 hr

Hadano Mandarin Orange Kuzu-yu

I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…

• Serves 1 · ¥200

• Cook time 30 min