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Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…

Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

First is the appetizer course. Ginkgo tofu normally uses kombu dashi, but this time soy milk was used instead. It is worked together from a ratio of…

Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba

A simmered dish. For the spring cabbage hakata-style conger eel, since it is the delicious season for spring cabbage, conger eel simmered until…

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

Sardine grilled with fermented mash, conger eel rolled with burdock, grilled pike conger with plum soy sauce

These are the grilled dishes. For the burdock in grilled dish two, conger eel yawata-maki, I finished it this time in a kinpira (sautéed…

Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur

Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni

First is the assorted small-dishes course. For the molded whale terrine with mustard vinegar-miso sauce, if you set it too firm, the umami is cut in…

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Cherry Salmon with Smoked Egg-Yolk Coating, Conger Eel Tree-Ring Kinome-Yaki, Sweet-Simmered Baby Turban Shell

This is a grilled dish. For the cherry salmon with smoked egg-yolk coating, the salmon is marinated in a three-part equal-ratio marinade, grilled…

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Chinese yam noodles, mock tofu, conger eel rolled around burdock root, young sweetfish in gabion-style sweet potato, Ishikawa taro with cheese miso

This is the appetizer course. For the gisei-dofu, I sauté tofu that has been passed through a sieve together with burdock, carrot, shiitake mushroom…

Oil-Poached Sardines, Conger Eel Kombu Roll, Pike Conger and Winter Melon Roll

These are the simmered dishes. For simmered dish one, oil-poached sardines: the sardines are steeped in olive oil as if marinating them, then cooked…

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Conger eel yawata-maki

Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…