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Hokki Clam Grilled in Yame-Tea Oil, Yame-Tea Broth Ochazuke

This is the rice course. For the surf clam grilled in Yame-tea oil, Yame tea is steamed together with salad oil to make Yame-tea oil. The surf clam…

• ¥648

• Cook time 25 min

Sata Misaki Mackerel Kosode Sushi

This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

• Serves 10 · ¥2,500

• Cook time 3 days

Tuna, pen shell, salmon

This is the kassen course (sliced raw fish). The aspic base uses the clear liquid drawn from tomatoes. The tomatoes are frozen once, then brought…

Two-layer sakura trout, kombu-cured fugu, twisted kuzu-starch noodles

A vinegared dish. For the sakura trout futami, since the fish is fatty and its flesh flakes apart easily, the trout is quick-blanched whole in the…

Amagi-style dressed dish

Clam amber aspic

This is the appetizer course. The key to finishing the clams beautifully in the clam amber aspic is to sink the clams, still in their paired shells…

Firefly squid with mustard vinegar miso

For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Takuan and shibazuke pickles

This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…

Two-miso soup, green pea tofu

This is the soup course. For the fukusa-style miso soup, I dissolve white miso in niban-dashi (second-extraction dashi), then stir in red miso to…

Bracken shoot and bamboo shoot, paired grilled

Tilefish, bamboo-grove steamed

A clear-soup course. For the tilefish bamboo-grove steamed, every effort is made — down to how the scales are removed — to bring out the color of the…

Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin

As for the beni-koji miso enoki surinagashi finished with the clear top liquor — I arranged a miso soup made with enoki, one of my personal…

Kawachi crossbred-duck meatball harihari hot pot

This is a variation on the simmered course. For the crossbred duck meat-patty harihari nabe, I used Kawachi crossbred duck from early spring, when…

Crab silk-smooth rice

This is the meal course. This is a dish we currently serve in the restaurant. I make it whenever plain cooked rice is left over at the end of the…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Bamboo shoot, kombu-cured

This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…

• Serves 1 · ¥580

• Cook time 1 days

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Fat greenling kuzu-tataki

The nimono-wan — a simmered-soup course — is fat greenling kuzu-tataki, lightly tenderized and dusted with kuzu starch. A nimono-wan is extremely…

Bamboo shoot simmered Tosa-style, fat greenling and water bamboo, deep-fried and simmered, sea bream roe wrapped in wakame, senryo-style rapeseed garnish, mugwort wheat gluten, butterbur wrapped in shredded egg crepe

This is the simmered assortment course. For the fat greenling and water bamboo deep-fried and simmered, the water bamboo is peeled and briefly…