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Simmered Tuna Throat Meat

The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…

Small bowl: snow peas and new burdock, tofu-dressed

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

Ise spiny lobster, Rikyu-style simmered

The simmered dish is Ise spiny lobster, Rikyu-style simmered (rikyu-ni, a classic preparation named for the tea master Sen no Rikyu). I lightly grill…

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Late-season pike conger, julienned vegetable clear soup

Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr