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Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Tilefish grilled with spring fragrance, mist-style, with bamboo shoot

This is the grilled course. For the tilefish grilled with spring fragrance, mist-style, with bamboo shoot, I used fresh spring-roll wrappers. When I…

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Roe-bearing spear squid and mountain vegetable, steamed

The crossbred duck tataki for the extra sake-pairing course is also vacuum-sealed for cooking. Holding it just below the temperature at which protein…

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Deep-fried shrimp-stuffed zucchini

After the zucchini is stuffed with a fish-paste dumpling filling, it's first cooked through in a convection oven. If it's cooked too soft, though, it…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Mamekozou pea puree soup

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr

Vinegar-cured spring sardine

This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…

Spring sea bream deep-fried with a roe coating

This is the deep-fried course. For the sakura-dai deep-fried with a roe coating, I butterflied the fish into two thin fillets and sandwiched seasonal…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Dressed milt

For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Hitachi Beef, Miso-Pepper Grilled; Eel and Lotus Root, Double Grilled; Rapeseed Blossom in Mustard Pickle

This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…

Yuba-Wrapped Beef, Mustard Sauce

This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…

Beltfish wrapped in myoga and grilled

For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…

Matsuba crab and thread-spool-cut mountain yam, fruit dressing

The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…

Butterfish grilled yūan-style

New bamboo shoot grilled in beef lard

This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…