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Hamo, Seared and Blanched

The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.

Kisarazu: Japanese Noodles of the Banzu Tidal Flats

The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

• Serves 1 · ¥730

• Cook time 50 min

Hot-water course

Yutō is traditionally made with scorched rice, though more restaurants now use roasted rice instead. Tea-ceremony kaiseki is such simple cooking that…

Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled

This is the yakimono — the grilled course, written with celebratory kanji. Lightly salted pieces are skewered and cooked over a small tabletop…

• ¥3,300

• Cook time 1 weeks

Herring Roe on Kelp, Halfbeak

We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…

• ¥350

• Cook time 3 hr

Oku-Izu Hyotan Squash Yuzu Furofuki

This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…

• ¥480

• Cook time 1 hr

Variation on Kenchin Soup

The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…

• ¥200

• Cook time 20 min

Sauteed trout with Shirako sauce

Put trout in the marinete with and saute it. The flavour of soy sauce goes surprisingly well with…

Catfish Hot Pot

This is a catfish hot pot. Scrub the catfish's skin with salt, fillet it into three pieces, and sear the skin side. Cut it on the bias into pieces…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Spring orchid

Matsuba Crab

This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…

Seafood grilled on a hot stone

This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

Grouper yuan-yaki, orange-flavored

This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…

Rolled Carp in Miso Broth

The clear soup course, being May, is rolled carp in miso broth. The carp is bone-scored, wrapped individually in kyogi (thin wood-shaving wrapping…

Wagyu Beef Simmered Pot-au-Feu Style

This is the simmered course. For the wagyu beef simmered pot-au-feu style, the idea is modeled on pot-au-feu. This time it was made with a beef…

Salt-boiled kobako crab

The shiizakana course is salt-boiled kobako crab (a female snow crab); here we used Kanaiwa kobako crab from Ishikawa Prefecture.

Shrimp-shaped taro simmered to soak up broth, multi-budded taro tumble-simmered in a glaze

This is the simmered course. We finished the ebi-imo and yatsugashira using two different techniques: Kyoto-style fukume, simmering gently so the…

Kabosu vessel; soft-shell shrimp grilled with shuto; tilefish with mushroom mountain

For the kabosu kama, wrapping it in aluminum foil before baking in the oven keeps the color from fading. A torch is used to lightly mark the surface…

Roe-bearing sweetfish kombu roll

This is a simmered course. For the roe-bearing ayu kombu roll, the ayu are grilled plain, then simmered in hojicha tea and sake, finished…

Crab Inrō-style Roll

This is the soup course. Wanting to bring out some kind of pattern for the crab inrō-style roll, I made it into the shape shown in the photo. First…

Mackerel wrapped in nori, swordtip squid nigiri, two pieces

This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…

Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs

This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…

Pike conger

This is the clear soup course. Although it is summer, I wanted to make a dish using tomato, so I created a small-pot preparation inspired by…