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Cuttlefish, white fan deep-fry

For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…

Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Three Bivalves Rolled in Wakame

This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

Sea bream, tuna, ark shell, cuttlefish

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…

Soy pulp stir-fried with asari clams

For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

Abalone liver shinjo

Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

Conger eel, Ohara firewood-bundle style

For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…

Icefish in egg-yolk batter

The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

Koshu Beef Miso-Marinated Ebi-Imo Roll, and Other Dishes

For the grilled course, the Koshu beef miso-marinated ebi-imo (a shrimp-shaped variety of taro) roll is made by wrapping the miso-marinated makura…

Mung bean shira-ae

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Tuna, Fat Greenling, Pen Shell

For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.

Misty broth with clam dumplings

Clam and Japanese spikenard dressed with nori

For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min