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Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Octopus, Dainagon-Style Simmered

For the octopus, dainagon-style simmered, I tenderize it by pounding it with daikon before simmering it soft. The "Asukko" served as ohitashi is a…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Green vinegar-miso salad

For the aonuta, wakame, Japanese chives, and ark shell are dressed in a mustard vinegar-miso.

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Baby octopus and Japanese parsley with sea urchin miso

For the baby octopus and Japanese parsley with uni miso, since this was for display, this time the uni miso was ladled over the top rather than…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

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

Golden-eye snapper crisp

For the golden-eye snapper crisp, we roll the golden-eye snapper paper-thin, like fine washi paper, and fry it in refined oil at high heat until it…

Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Crab with tortoiseshell glaze

This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…

Wagyu

Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…

Cod milt pureed soup

This is a clear-soup course. For the cod milt pureed soup, fresh cod milt is added to kombu dashi and cooked quite hard until it turns soft and…

Sardine coated in soybean pulp

Seared fat greenling

This is a clear-soup course. The seared ainame sits on a bed of crisp scorched rice. Ainame has a delicate flavor, so I feel it benefits from a touch…

Ukeiri Tofu; Clam

This is the soup course. Ukeiri tofu is an original dish of the Mito domain; the fish used can be anything -- sea bream, flounder, or otherwise. As…

Conger eel grilled ro-style

This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.

Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat