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Snow-Viewing Presentation, Tilefish Wrapped in Sea Urchin, Sesame Tofu

For the tilefish wrapped in sea urchin, I normally avoid using bracken-starch mochi at exhibitions, since it hardens and loses its clarity over time…

• ¥5,640

• Cook time 1 hr

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

Blanched taro shoots pickled in sweet vinegar

First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…

Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…

Rapeseed blossom kombu-cured with snow-flower dressing, shijimi clams simmered with soybean, daisen-ni style

This is the appetizer course. For the nanohana kombu-jime with sekka-ae, parboil the nanohana in a lye-water blanch, then rinse in cold water…

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Cherry-blossom bamboo shoot with naruto-rolled wakame, simmered octopus, long Japanese parsley and icefish rolls, and more

For the cherry-blossom-shaped bamboo shoot with Naruto-rolled wakame, I prepared bamboo shoots shaped and colored like cherry blossoms, alongside…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens

Usui-mame pea pureed soup

A clear-soup course. The usui-mame surinagashi is much like an ordinary surinagashi, but since blending the peas in a mixer erases their original…

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

Turban shell and rapeseed blossoms with wasabi

For the turban shell and rapeseed blossoms with wasabi, store-bought pickled wasabi is pressed through a sieve, then lightly tossed with a light soy…

Sea urchin in a smooth mashed dressing

This is small dish (2). For the uni kinton dressing, using whole-grain mustard in place of wasabi gives it a Western touch, making it a very…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…