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Barracuda and fig with sesame miso

The barracuda-and-fig with sesame miso is made by salting the barracuda once, drying it lightly, and grilling it. As for the sesame miso poured over…

Milk Tofu

Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

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…

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Herb-grilled sea bass, whiting in fresh-greenery style

This is the grilled dish course. For the whiting in fresh-greenery style: the whiting is butterflied open along the back and salt-grilled on a flat…

Young Ayu Deep-Fried with Tade Miso, Chasen-Nasu Eggplant Stuffed with Shrimp Shinjo, Fushimi Pepper Stuffed and Fried

For the fried course's young ayu deep-fried with water pepper miso: since this is the season for it, the young ayu is butterflied along the back and…

Beltfish seared-and-chilled with jelly glaze

The vinegared dish is beltfish seared-and-chilled with a jelly glaze. I prepare the beltfish, use mango and accordion-cut cucumber as the core, pare…

Simmered eel, inro-style

This is the simmered dish. For the eel inro-ni: I cut the live eel into cylindrical sections, grill it, then run a needle in between the flesh and…

Clear seafood broth, hamo somen, edamame kuzu-yose

Pike conger somen: the pounded pike conger flesh is kneaded firmly with grated yam, kuzu starch, kombu dashi, and egg white to bring out a firm…

Redspotted Grouper in Light Kuzu-Thickened Broth

This is redspotted grouper in a light kuzu-thickened broth. In the Kansai region it's called akou, while in Kanto it's called azukibata, but the…

Cauliflower Tofu

The appetizer cauliflower tofu is combined with broccoli purée. The color is quite strong, so even with soy milk mixed in, it comes out a vivid…

Abalone pureed soup, tender abalone meat

For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…

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

Eel yahata-maki, simmered with sansho pepper

This is the takiawase course. For the eel yahata-maki in Arima-style: normally the burdock is rolled up on the inside, but this time I reversed it…

• ¥181

• Cook time 40 min

Chicken grunt smoked sashimi

This is the mukōzuke, the sashimi course. I made this as the isaki smoked sashimi we serve at the restaurant. Warm-smoke the isaki over cherry wood…

• ¥680

• Cook time 30 min

Horse Meat in Consommé

This is the soup course. For the horse meat in consommé: wanting a deep brown color, I made it using horse shin bone and carcass, simmering it for…

• ¥3,000

• Cook time 2 hr

Eel Steamed in Soy Milk and Amazake

This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…

Abalone, abalone-liver fish-paste dumpling

This is the soup-bowl course. As star fruit was not available, white melon cut into star shapes was used on top instead.

Sardine with Fragrant Plum, Grilled and Marinated

The grilled course is sardine with fragrant plum, grilled and marinated. The sardines are rinsed, the heads and tails removed, and the skin side…

Olive white-soy sushi rolled in oboro-kombu

As for the olive white-soy sushi rolled in oboro-kombu, or shaved kombu sheets: this white soy sauce, blended with olive, is spicy, and it is…

Hairy crab picked from the shell

For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…