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New Baby Taro with Sesame Tofu Sauce

Tomato zoni

For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…

Tomato Zoni

For the simmered course, the tomato zoni (a mochi rice-cake soup, given here as a simmered dish) — the tomatoes release plenty of their own broth…

Raw fish: cured assortment

For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…

Raw fish: cured assortment

For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…

Seared Live Fish and Vegetable Salad, Truffle Dressing

For the seared live-fish and vegetable salad, one of the grilled dishes, I added honeycomb. Vegetables alone don't have much punch, so I often use…

Hamo Chigusa Salad with Plum Sauce, Sea Urchin Hana-Kamuri, Grilled Avocado, Ara-Ara Fish-Bone Aspic, Seared Tokobushi, White Asparagus with Jade Sauce and Kinome Miso, Mock Whale Pork with Black Sesame Sauce

For the pike conger chigusa salad, one of the appetizers, I use around ten to fifteen kinds of finely chopped vegetables -- myoga, young ginger…

Scallop Kanoko in the Ryogoku Style

Beneath the scallop kanoko in the soup course, what we lay down is a piece of millet wheat-gluten cake that has been soaked through with dashi. This…

Sakura Shrimp and Scallop Takikomi Gohan

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Deep-fried turban shell with sansho bud

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Beef tongue rolled cylinder, new potatoes in butter

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Cherry-scented grilled tilefish

Sakura-chaya was founded in Showa 8 (1933) and is the third-oldest established ryotei (traditional Japanese restaurant) in Mukojima, a district lined…

Sashimi: sea bream, shrimp, ark shell clam, squid, assorted garnishes

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Usui pea pureed soup, flower-cut spiny lobster

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Small bowl: snow peas and new burdock, tofu-dressed

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

First course: seared sea cucumber, grated daikon dressing

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Fruit Pudding

This time, for the April sweets course, I made three dishes built around the theme of hanami. The fruit pudding was inspired by smooth custard…

Cherry Blossom Dōmyōji Yōkan

This time, for April's sweets, we made three desserts themed around cherry-blossom viewing. The Dōmyōji sakura yōkan — a jellied confection made with…

Five-color dumplings for cherry-blossom viewing

This time, for the April sweets course, I made three dishes built around the theme of hanami (cherry-blossom viewing). First, for the five-color…

Seared mackerel with soybean pulp

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…