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Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

• ¥780

• Cook time 1 hr

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…

Yuba-wrapped tilefish, Kamo eggplant

This is a simmered dish. For the yuba-wrapped tilefish, I use snow crab as the core, wrapped together with tilefish and hand-pulled tofu skin…

• ¥700

• Cook time 1 hr

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Unagi Kabayaki, Hakata-Style

Mixed with ground shrimp paste, lightly salted, with a touch of added umami.

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Eel and Lotus Root Mochi Kabayaki

This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…

• Serves 1 · ¥980

• Cook time 40 min

Chilled Eel

This is the chilled eel from the sunomono. The eel is split open and skinned, soaked for an hour in ice water with shochu and salt added, and then…

Refreshing Tomato

I titled the small-dish course "Refreshing Tomato." It's best to use small or firm tomatoes, so this time I used fruit mini tomatoes. To bring out…

Crystal Jelly, Kasumi Balls, Layered Whale Roll, and More

This is the appetizer course. Inside the crystal jelly are salted, fermented sweetfish innards, okra, and round carrot. For the kasumi balls, I use…

Sweetfish rice, water eggplant pickles

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Pike conger kabocha manju, pike conger winter-melon manju, beltfish makisen roll, deep-fried simmered eggplant, baby bok choy

For the warm dish course, I prepared two versions of hamo manju. The kabocha manju: steam kabocha, press it through a sieve, put it in a pot, and…

Eel rolled in thin white kelp, winter melon simmered in suppon broth

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

Fat greenling, peony-style

The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min