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Pike Conger Shabu-Shabu

This is the small hot-pot course. For the ice tofu, freezing the tofu once and then thawing it in the refrigerator draws out its moisture…

• ¥720

• Cook time 45 min

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

Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk

This is a grilled hassun course. For the tea-covered grilled sea bass, if served at the counter, placing the sea bass on a heated stone, pouring tea…

• ¥590

• Cook time 1 days

Western-style seared bonito, herb-wrapped flounder, skin-seared whiting, Odawara horse mackerel tataki stuffed in mountain yam

This is a sashimi course. I prepared three types of sauce: a tart sauce, a salt-based sauce, and soy sauce. The amaranth has a beautiful purple…

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

Aromatic deep-fried ayu

This is an accompanying course. For the aromatic deep-fried ayu, salt-grilling is good too, but here small ones are cut open in the suzume style (a…

Grilled eggplant pureed soup

This is the clear-soup course. For the grilled eggplant surinagashi, the garnish in the bowl consists of egg tofu cut into small cubes, the mouth and…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Fan-Shaped Castella, New Sweet-Potato Croquette, Corn-Stuffed Tomato, Two-Colored Takigawa-Dofu

The fan-shaped castella is made by mixing egg yolk, ground fish paste, soft shrimp meat, fresh cream, and cheese, sweetening it with sugar, baking it…

Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

The mustard-stuffed lotus root in the hors d'oeuvre tray course: peel the lotus root into a flower shape and quickly steep it in sweet vinegar. For…

Silk Leaf Terrine

As for the silk leaf terrine, Yokohama, where I work, is right now holding its 150th-anniversary celebration of the port's opening. In years past…

Layered star flounder with salted sea urchin

For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…

Pike Conger and Herb Smoked Japanese-Style Rice Burger

The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…

Summer duck sukiyaki

This is the small hot-pot course. For summer duck sukiyaki with orange fragrance, I used orange, which pairs well with duck meat, wanting guests to…

• ¥2,520

• Cook time 50 min

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Fukusa two-miso soup set as a gelée, and fresh-skimmed yuba

This is the soup course. At this time of year, one would normally use the clear top layer of red miso dashi, served cold, but thinking about what…

• ¥325

• Cook time 40 min

Purple Sweet Potato Kinton

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Eel wrapped in fried tofu skin

This additional hearty course is a fried dish. For the early matsutake and wasabi fritter, since it is an August dish we used matsutake mushroom…

Beef loin rolled with mixed vegetables

This is an extra savory course. These days every restaurant uses meat, so I tried a number of cooking methods, but I kept ending up with waste I…

Amber Jelly

This is the appetizer course. The amber jelly sets small kuruma prawns, kabocha squash, edamame, and white taro stem in an amber-colored dashi…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Pike conger in crystal jelly

Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…