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Clam shinjo

For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

Dried horse meat

The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…

Soft roe chakin bundle

For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…

Icefish / egg-bearing baby octopus / tilefish, thinly sliced / sea bream / tuna

Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…

Sashimi: sea bream, shrimp, ark shell clam, squid, assorted garnishes

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Sea bream at its spring best and spring vegetables, steamed with sake

The steamed course's sakura-dai and spring vegetables steamed with sake is meant to be the main dish of this meal. If it were just sea bream, it…

Icefish simmered in egg yolk

Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.

Steamed clams

For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…

Sakura lily bulb dumpling

For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…

Scallop grilled with shuto / fat greenling grilled Nanbu-style with a sesame coating / small shrimp grilled with a grated-daikon glaze

For the grilled scallop with shuto (a salted fermented fish-innard paste), the scallop is marinated for about 20 minutes in shuto mixed with beaten…

Fat greenling kuzu-tataki

For the soup course's fat greenling kuzu-tataki, the fat greenling is filleted, boned, and split into two thin fillets so it resembles cherry blossom…

Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

Salt-grilled fat greenling

The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…

Sea bream, Japanese halfbeak, squid, and spiny lobster

For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…

Lily bulb and Hakata-style smoked salmon

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Cherry sea bream dressed with roe, and more

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

Young sea bass wrapped in soba

As for the fukko wrapped in soba, my shop started making hand-cut soba about three years ago, and it inevitably produces scraps and off-cuts…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…