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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…

Pike Conger Dusted with Kuzu Starch

This is the soup course. For the pike conger dusted with kuzu starch, we used kuzu — a Japanese herb — to coat the pike conger, which is in season in…

Spiny lobster simmered in the shell, saikyo-miso style

This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…

• ¥1,200

• Cook time 30 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

Yuba pureed soup

This is the clear soup course. The yuba is pureed to make the surinagashi. For the plum-scented, kuzu-dusted hamo: plum flesh is dissolved into kombu…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

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

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

Winter melon manju, miso-simmered beef tongue

This is the simmered course. For the miso-simmered beef tongue: after cleaning the tongue, it is simmered in water, sake, ginger and long onion; once…

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…

Chilled fig and dashi-yam jelly

For the second appetizer, the fig yōrōkan: cut off the top and bottom of the fig, drop it in hot water, peel it, cut it into small dice, and let it…

Oil-blanched drunken shrimp, abalone water kimchi, sea bream tortoiseshell, aromatic-marinated tuna

For the raw-fish course, this time we chose some unconventional items. Perhaps because appetite tends to drop in summer, it feels like fewer guests…

Pike conger coated in kuzu starch, reconstituted pickled plum, small melon, Bubu-arare

This time, on the 'soup-bowl course,' I learned from chef Katō (Meguro Gajoen). This time I take up the 'hamo soup bowl.'

Swimming Crab with Tomato Jelly

Last is the vinegared dish. For the swimming crab and tomato jelly, the tomatoes used are yellow tomatoes grown in Hiroshima. Compared to ordinary…

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Mustard Cream Salad

The mustard cream used in the mustard cream salad has sour cream mixed in, giving it acidity, so it's light and very easy to eat.

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Sarashina-jitate, sea urchin and abalone soup, abalone dusted with kuzu starch, raw sea urchin

For the abalone dusted with kuzu: I clean the abalone, sprinkle it with sake and salt, top it with daikon, and steam it for two hours. As for the…

Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock

The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…

Sea Bass Wrapped and Grilled with Summer Vegetables

For the grilled course's sea bass wrapped and grilled with summer vegetables, we made what would be called a tomato stew in Western cooking, wrapped…

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Whiting Hakata-style, pike conger fritters in a fish-and-egg batter, water shield fritters, purple sweet potato dumplings coated in pine nuts and deep-fried

The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…