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Eel Hot Pot

Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…

Mitarashi Tofu

For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min

Bamboo shoot royale

This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…

• Serves 1 · ¥650

• Cook time 2 days

An arrangement of the Aomori local dishes Ke-no-shiru, inari sushi, and perilla-seed mochi

This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…

• Serves 1 · ¥820

• Cook time 2 hr

Spiny Lobster Grilled in Two Layers: Lobster Meat and Pea Shinjo

This is the grilled hassun course. For the kneaded mountain-yam confection, the instructions call for 140 cc of lukewarm water, but 110 to 120 cc…

Puréed crab soup

The soup course is crab pureed soup. Raw crab is passed through a fine sieve, ground in a mortar, thinned with dashi, then heated slowly without…

Crab apron with young hosta shoots and crab-tomalley sauce

This is a crab-tomalley dish. The 'apron' refers to the loincloth-shaped flap (fundoshi) on the underside of the crab. With a live crab, the meat…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…

Anglerfish, tomozu sauce

This is the vinegared course: anglerfish with roasted-miso sauce. I learned how to make the roasted miso from my uncle — spread miso over a mortar…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Cherry salmon in sweet-and-sour pickle

This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling

A takiawase, an assortment of separately simmered ingredients. For the sea bream roe butterbur moon-ring, the roe is briefly simmered once, broken…

Glass ayu rice

This is the rice course. Hio rice is a dish I devised wondering what I could make using ayu fish sauce, said to be free of off-flavors and good at…

King crab with young bamboo shoots, new potatoes simmered to soak up flavor, butterbur simmered green

This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.

Horsehair Crab Pressed Sushi Wrapped in Cherry Leaf

This is a small palate-refresher course, horsehair crab pressed sushi wrapped in cherry leaf. The body meat of the horsehair crab used in the sashimi…