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Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200

• Cook time 12 hr

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi

For the seared surf clam and cockle, both kinds of shellfish taste sweeter raw, so I lightly smoke them to about a quick-blanch degree to add aroma…

• ¥650

• Cook time 1 hr

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Crab, Local Clam and Rapeseed Blossom Crystal Aspic

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,000

• Cook time 3 min

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Red sea bream, turnip-steamed and topped with silver sauce

We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Wagyu rock-salt grill, wagyu vinegar pickle

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥1,500

Nodoguro Salad, Charcoal-Seared, with Charcoal-Scented Dressing

In front of the guest, burning-hot charcoal is placed into the dressing to transfer its aroma, and the dressing is then poured over the dish and…

• Serves 1 · ¥560

• Cook time 40 min

Green Tea-Roasted Kagoshima Kurobuta

For the green tea-roasted Kagoshima kurobuta, I first sear the pork in a frying pan to give it color, then rub it with Chiran green tea and roast it…

• ¥154

• Cook time 4 hr

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

Hamo Surinagashi

I introduce a luxurious dish unique to summer, packed generously with hamo flesh and bursting with its deliciousness. Rather than the…

• Serves 1 · ¥1,500

• Cook time 30 min

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850

• Cook time 4 hr