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Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Strawberry-and-Cheese Ice Cream with Strawberry Compote

For the strawberry-and-cheese ice cream, you simply put the ingredients into a food processor, blend them, and freeze the mixture in the freezer —…

Kashima clam fish-paste dumpling

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Hitachi akisoba buckwheat

Icefish and wasabi flowers with a mild vinegar dressing

Yellowtail and daikon

The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…

Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Shira-ae

For the shira-ae, the tofu is blanched as usual, pressed to remove moisture, and run through the Cuisinart to bring out a smooth, mellow texture…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

Plum-blossom fish milt, silky tofu

For the plum-blossom shirako habutae-style tofu, I combined shirako (fish milt) with fresh cream and finished it in a mousse-like texture, so that…

Shiitake and Salmon Roll

Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Kabocha Squash Sesame Tofu

Chestnut and lily-bulb kinton studded with sweetened beans

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Alfonsino mochi-wrapped parcel in soy milk broth

As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…

Grilled apple sandwich

Lotus-Root Mochi Rock Crab

For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…