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Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

Yolk-glazed pike conger, glazed saimaki prawns

For the chilled simmered dish's yolk-glazed hamo: adding grated cheese and potato starch to the egg yolk helps it adhere well. The bamboo-charcoal…

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

Eel temari sushi

This is the rice course of the summer menu. This time we chose eel temari-zushi. The hotel where I work receives many guests from overseas, so…

• Serves 1 · ¥200

• Cook time 30 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Rice-flour-fried sweetfish, Japanese halfbeak paprika roll, eel sushi, Chinese bayberry, water shield and mountain yam, ground tofu skin and salmon roe

And the Japanese halfbeak (sayori) paprika roll is meant to add a touch of yellow color. The paprika is grilled whole, then peeled of its thin skin…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Deep-fried sweetfish with corn

This is a fried dish from the summer course menu. For the deep-fried sweetfish with corn, we butterfly open the sweetfish, dry it lightly, stuff it…

• Serves 1 · ¥330

• Cook time 40 min

Seared sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

Whitefin trevally grilled with kabusecha tea

This is the grilled course. For ‘Kakuaji Grilled with Kabusecha Tea,’ I use kakuaji, a rare local fish also called white trevally, in a dish that…

• Serves 1 · ¥650

• Cook time 2 hr

Abalone and Kamo eggplant, grilled with fermented sweetfish-innards glaze, with sweet green pepper and myoga bud

Since we've seen more guests from overseas lately, we'd love for them to enjoy truly authentic Japanese cuisine.

Two-tone minazuki tofu

A clear-soup course. The two-tone minazuki tofu — named for the old term for June — has an upper layer made from 1,080 cc of soy milk, 36 g of…

Chilled Roast Beef

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Edamame puree soup

The appetizer's edamame surinagashi might stray a little from traditional Japanese cuisine, but this is the form I serve it in. Today I made it a bit…

Squid and Egg-Yolk Yawata-maki, Saltleaf Tazuna Potato Sushi

For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…

Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

• Serves 1 · ¥1,380

• Cook time 3 hr

Ice Block Presentation

For the palate-refreshing mid-meal course, I made it into an ice-block presentation. This time I laid down bamboo leaves and served sudachi sōmen…

• Serves 1 · ¥980

• Cook time 1 hr

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Pike conger quick-blanched with seasonal vegetables, pike conger roe in savory jelly

This is the vinegared dish course. For the pike conger yubiki with seasonal vegetables, I quick-blanch the pike conger and chill it in a lightly…

• ¥400

• Cook time 30 min