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Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Inaniwa Somen

For the in-between drinking course, I boil Inaniwa somen noodles slightly firm, mix in horsehair crab body meat and leg-tip meat, and set it in a…

Sake-Steamed Abalone

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Softshell turtle medicinal soup

This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…

• ¥550

• Cook time 20 min

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Blanched hamo with its own gelled broth

This is a sashimi-course dish. For the blanched hamo, we take stock from the bones and head and cut it with bonito dashi to make the base. We then…

Pumpkin Fondue

This is the simmered course: pumpkin fondue. Since I'm from Miyagi Prefecture, I shaped the pumpkin into the helmet of Date Masamune, the 'One-Eyed…

Negima Tofu Congee

This is a soup course. The negima tofu congee is based on two things: tofu congee, in which tofu is cut to the size of rice grains, thin kuzu-starch…

Pike conger wrapped in Kamo eggplant

For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Deep-Fried Egg-Soaked Bread with Steamed Uni

For the deep-fried egg bread, I cut bread into thick slices, let it soak up a savory egg-tofu custard base, and steam it until set and firm. Then I…

Cloudy Chicken Broth

For the stuffed tomato, I blanch and peel Amela tomatoes, remove the seeds, and sun-dry them somewhat to draw out some of the moisture. Then I fill…

Ezo Abalone Grilled with Crab Roe

This is a supplementary course. For Ezo abalone grilled with crab roe, I steam the Ezo abalone in a convection oven, then quickly sear it in a frying…

• ¥1,350

• Cook time 1 hr

Lotus Seed Rice

This is the rice course. Normally, I would serve hitomoji rice (rice with green onion — hitomoji is a classical court term for negi), but I chose to…

• ¥90

• Cook time 1 hr

Overnight-Dried Whiting with Sea Urchin

As for the Calvados bottarga (karasumi): this time, I wanted to use something with a bit more character than ordinary brandy or sake, and after some…

• Serves 1 · ¥860

• Cook time 20 min

Simmered small taro, grilled Fushimi peppers and baby dried sardines lightly simmered

This is the chilled course. For the grilled Fushimi peppers and baby dried sardines (jako) simmered dish, since it's served chilled this time, the…

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…