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Black Narcissus Lily Bulb

The sweet course's black narcissus lily bulb is also one of our signature dishes. The ratio is one part kuzu starch, six parts water, one part sugar…

Tortoiseshell tofu

The simmered dish is tortoiseshell tofu (bekko tofu). It is called that because the char marks on the grilled tofu resemble tortoiseshell. The tofu…

Moss-in-Clear-Water Soup, Sea Urchin Tofu

For the soup course, the moss-in-clear-water soup styles okra as moss. Since June brings both hot days and cool ones, depending on the day we serve…

Green pea dumpling, splendid alfonsino, baby bamboo shoots

This is a simmered assortment. For the green pea manjū, the peas are made into a paste and combined with mountain yam in a six-to-four ratio to form…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Silkie chicken temperature-controlled soft egg

First, the sakizuke, the appetizer course. An ukokkei ondo-tamago wouldn't be very interesting eaten plainly with dashi, so with the image of June's…

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

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

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Spiny lobster okabe-mushi

This is the simmered dish, spiny lobster, tofu-steamed. I press cotton tofu through a sieve, mix in egg white, salt, potato starch, and a little…

Spiny lobster and sea bream grilled with salted fish innards, summer duck grilled with water bamboo shoot

A grilled course. For the summer duck and makomo grill, the makomo shoots are peeled, quartered, and stacked three together. The aigamo duck is…

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…

Flathead, hot-oil sear

This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…

Three-Tier Eel Box

For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.

Crab manju

For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…

Blackthroat seaperch in fresh-greenery dressing

For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…

Sea bass baked in pastry

For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…

Winter Melon White Miso Style

The clear-soup course is winter melon in a white miso style. In place of the usual aromatic garnish, I've added fragrance with a few drops of brandy…

Small Clam Adductor and Rishiri Kombu Shinjo

For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

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

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

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…