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Hairy Crab Zucchini Roll

This is hairy crab (kegani) zucchini roll with fava bean soy milk sauce. The crab is split open, picked from the shell, wrapped in yuba, and then…

• Serves 1 · ¥790

• Cook time 20 min

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Chilled large clam and mushroom savory egg custard

For the alternative soup course, the chilled large clam and mushroom chawanmushi, we used mushroom potage soup in place of the usual sauce.

Steamed sushi with fugu milt

We serve the steamed sushi with fugu milt as an o-shinogi - a small dish meant to line the stomach of guests who are drinking sake, so they don't get…

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Wagyu sukiyaki

I made this mindful of the name "Yurikamome," the new transit line that runs through Odaiba - taking "yuri" from the yurine, or lily bulb, sauce…

Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Winter melon simmered in soup

This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

Shrimp fish-paste dumpling, grilled matsutake

This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

Surf clam dressed with butterbur miso

An appetizer course. For the surf clam dressed with butterbur miso, the clam is cleaned, then rinsed in sake and soy sauce and seared. The butterbur…

Chakin-style sesame tofu, maple-leaf agar jelly, bonito dressed with shuto, octopus simmered to a crinkled texture

This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…

Pufferfish shirako, grilled

This is the pairing course. For the butterbur-sprout tofu, the cleaned butterbur sprout is first deep-fried, drained without further cooking, and…

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Crystal sea urchin

This is summer. I think Kuze eggplant, one of Kyoto's heirloom vegetables, is the best suited to somen (thin wheat noodles) of any of them. It's cut…