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Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Ginkgo-nut rice, new-crop bettarazuke, oyster red miso soup

The rice course is ginkgo-nut rice. Salt alone is enough seasoning, since it lets the ingredient's own flavor come through fully. And when I thought…

• Serves 4 · ¥1,200

• Cook time 1 hr

Ōboshi scallop, new-crop nameko mushroom

This is the vinegared course. Ōboshi scallop, nameko mushroom, and cucumber are dressed together and topped with chrysanthemum petals. The grated…

• Serves 4 · ¥1,500

• Cook time 20 min

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki

The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…

• Serves 4 · ¥2,500

• Cook time 9 hr

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300

• Cook time 1 hr

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Tazuru Farm Shōgoin Turnip

For the Tazuru Farm Shōgoin turnip, I peel it with a thicker cut and simmer it down slowly with no seasoning added at all, drawing out the gentle…

• Serves 1 · ¥250

• Cook time 1 hr

Tuna cut lengthwise into long strips, corner-folded flounder, thread-cut cuttlefish

This is the sashimi course. This is something I first served when I led a training seminar for AAJ, and this time I've made it again with a fresh…

• Serves 1 · ¥3,000

• Cook time 1 hr

Soba shinjo, quail dumplings, late-season matsutake

This is the soup course. The soba shinjo uses soba, mochi flour, and Japanese mountain yam, so it uses every part that makes up the character for…

• Serves 4 · ¥200

• Cook time 30 min

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Miso-Marinated Crab Roe, Nagori Grilled Eggplant

The appetizer, since it's October, is nagori, last-of-the-season, grilled eggplant: I grill only the cap end of the eggplant over charcoal and top it…

• Serves 4 · ¥500

• Cook time 2 hr

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Seiko Crab Cold Dish

We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

• Serves 1 · ¥2,000

• Cook time 4 hr

Sanriku Shiogama 'Higashimono' sekihan rice balls (Shiogama's traditional food culture: 'Tuna')

This is the shiizakana course, a hearty side dish. Sanriku Shiogama 'Higashimono' Sekihan Rice Balls let guests sample fresh bigeye tuna caught at…

• Serves 1 · ¥557

• Cook time 1 days

Oyster miso, tilefish hiryōzu-style deep-fry (Ishinomaki's traditional food culture: 'Oyster')

This is the fried course. I took up oysters from Ishinomaki City, where oyster farming has long been thriving. In Ishinomaki, oysters are farmed in…

• Serves 1 · ¥436

• Cook time 1 days

Steamed and simmered shark fin (Kesennuma's traditional food culture: 'Shark')

This is the simmered dish. Taking as its theme 'shark,' the food culture of Kesennuma City — Japan's top producer of shark fin — I've proposed this…

• Serves 1 · ¥987

• Cook time 2 days

'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Swimming crab (gazami) mold

This is the steamed dish from Kochi's New Year cuisine. For Gazami Mold — swimming crab caught in Tosa Bay is called 'gazami' in Kochi Prefecture. I…

• Serves 1 · ¥870

• Cook time 1 hr

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min