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Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

Water shield and somen noodles

• ¥80

• Cook time 10 min

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Charcoal-Seared Ise Lobster, Shabu-Style

This is charcoal-seared Ise lobster (ise-ebi), shabu-style, with Toma-miso sauce. The Toma-miso sauce is made by slowly simmering tomato, then adding…

• Serves 1 · ¥1,620

• Cook time 20 min

Summer duck stuffed with foie gras, corn dumpling, glazed simmered shrimp, blanched taro shoots simmered in broth

This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…

Monaka-shaped mountain yam, Ise lobster simmered in kuzu starch

For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…

White sesame-tofu vinegar dressed salad

For the shiro-zu-ae: I dry the white melon by scoring and drying it to add texture, but wind-drying or a dehydrating sheet works just as well…

Grilled Chinese Yam with Sesame Miso

For the grilled nagaimo with sesame miso, I cut it into thick slices and slowly deep-fry it in low-temperature oil until soft. Then I top it with…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Shark Fin and Swimming Crab Winter Melon Surinagashi

Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle

For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…

Winter Melon Two-Color Terrine

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr

Sea bass, Odaiba Nana steam-bake

This is the sea bass, Odaiba nana steam-bake. Wanting to include one dish inspired by Odaiba, I built this menu around that idea. The banana leaf…

• Serves 4 · ¥720

• Cook time 30 min

Twin-fillet conger eel terrine

This is a chilled simmered dish. First, regarding the green plums: as we served at the previous exhibition as well, we freeze them completely for two…

Blackthroat seaperch in rice-cracker crumbs

This is a fried course. We cut blackthroat seaperch into bite-sized pieces, season with salt, then coat one half with crushed white rice crackers and…

Sake-steamed scorpionfish

This is the soup course. For the sake-steamed scorpionfish (okoze), finely julienned white leek and ginger are piled on top as a crowning garnish…

Sunflower Hot Pot, Yanagawa-Style

This is an additional sake-pairing course. The sunflower hot pot, Yanagawa-style, takes inspiration from yanagawa-nabe, a hot pot traditionally made…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…

Steamed Yuba and Soy Milk with Mozuku Sauce

This is the appetizer course. For the steamed yuba and soy milk with a fine, thread-like seaweed sauce, yuba is combined with thick soy milk and…

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…