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Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Grunt fish, mame-uchi-yaki

This is the yakimono. For the isaki mame-uchi-yaki, I fillet the isaki as usual and salt it. I peel and chop the edamame finely, mix it with a sauce…

Uni tofu

Beginning with the appetizer course. For the uni (sea urchin) tofu, raw uni is pressed through a fine sieve, then worked with kuzu starch and kombu…

Abalone Duo, Layered

This is the clear-soup course. The usual method for green plums is to prick them all over with a needle and soak them in salt water, but the key here…

Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

Three appetizers. For the pheasant gizzard with mustard-vinegar miso and skin, this time I didn't dress the skin, scallion, and green peas together…

Eel Collagen Soup, Eel Tofu, Softshell Turtle Egg-Set, Chicken Cartilage Sesame Dumplings

This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Senryo eggplant stuffed with duck meat

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…

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

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Overnight-dried, spicy-grilled Japanese whiting, leaf-shaped taro matcha dengaku, grilled fava beans wrapped in konashi, and more

• This twist on the sweet rolled omelet is made from a base of ground fish paste, milk, and fresh cream, with just a touch of egg yolk added, then…

Blackthroat seaperch wrapped with kenchin filling

The grilled course is blackthroat seaperch. I fillet it into three pieces, combine it with a kenchin-style vegetable filling on the inside, cure it…

Abalone steamed with sake

For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…

Winter Melon Bowl and Eggplant Oranda-Style

Like the steamed course, this was developed for couples in their fifties and sixties. The winter melon bowl makes use of the pike conger without any…

• ¥800

• Cook time 50 min

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Abalone with plum, bishō-style, summer vegetable age-bitashi

Sunomono. Abalone with plum, bishō-style, is essentially a pickled-plum dressing. When green plums come into season, I peel the thin skin, salt it…

Corn-grilled sea bass, Fukushima beef with seasonal vegetable roll

For the grilled course's corn-grilled sea bass: steaming the corn with the skin still on and leaving it overnight draws out its starch, which helps…

Tilefish, kombu-cured and koji-marinated, with kombu-cured white melon, needle-cut wasabi, and seasoned soy sauce

For the tilefish kombu-cured kōji-pickle, the vinegar-cured tilefish is rolled with kombu and vegetables, then marinated in amazake for about a week…

Tuna, blue cheese, bonito, seared silver skin, halfbeak, fish-bone crackers, ark shell, shellfish frill, beltfish, seared skin

For the kassen (sliced raw-seafood course), we sometimes serve unusual combinations like this at the request of guests from overseas. Rather than…