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Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Horsehair-crab meat, lantern-shaped salmon sushi, eel sandwich, abalone and sudachi-citrus sandwich, tender-simmered octopus, corn-shaped seared sweet potato, dark seaweed with grated daikon and miso, lightly steamed chicken gizzard, herring-roe wakame fritter

For the picked horsehair-crab meat, we boil the crab in roughly 2% salted water for about 20 minutes, turn off the heat, let it stand for ten…

White sesame tofu, fragrant steamed sweetfish, quail egg styled as eggplant, steamed abalone, foie gras hakata, corn shinjo, muscat grapes in tofu dressing

This is the appetizer course, a seven-item assortment. The fragrant steamed ayu is steamed with a fragrant oil used in Chinese cooking added to the…

Beef Hitsumabushi

Finally, the rice course. Beef hitsumabushi — traditionally a rice dish made with eel, served three different ways — came about from a customer's…

Ishinomaki nameta-garei flounder, Kesennuma shark fin takiawase

This is the takiawase course from Miyagi's New Year cuisine. Ishinomaki nameta-garei — a flounder prized for its glossy skin — is one of the…

• Serves 1 · ¥200

• Cook time 45 min

Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb

This is a dish meant to accompany sake. For the fruit cheese, candied beni-amanatsu peel is mixed with finely diced cream cheese and shaped into a…

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Brandy-Steeped Grilled Persimmon

This is the fresh-fruit dessert (mizugashi) course. For the Brandy-Steeped Grilled Persimmon, grilling the persimmon brings out more sweetness and…

• Serves 4 · ¥800

• Cook time 30 min

Grilled carp with butterbur miso, arrow-fletched mustard lotus root, John Dory two-layer fish-paste dumpling, nemagari bamboo shoot grilled with sansho bud, iris-shaped Shadow Queen potato and cream terrine

This is the grilled course. For the grilled carp with butterbur miso, I take a carp fillet, lightly salt it, score the bones, and deep-fry it plain…

• ¥450

• Cook time 6 hr

Sous-Vide Duck

This is the additional hearty course. For the sous-vide duck, the duck is soaked for fifteen minutes in Kankyō Shuzō's 'liquid shio-kōji' — a…

Pen shell, cockle, and Welsh onion with vinegar-miso, Japanese halfbeak and squid ball-shaped sushi, baby turban shell baked with cream, young ayu deep-fried in a roasted-grain coating, beef loin rolled with butterbur, and cheese and salmon terrine

Steaming the beef loin and fuki roll once beforehand makes it easier to hold together, allowing the work to go smoothly. When preparing a large…

Tomato jelly with water shield, flower-cut cucumber, sea urchin and broccoli egg-yolk set, sweetfish grilled in water-pepper miso, treasure edamame, simmered long-armed shrimp, Shine Muscat in white vinegar dressing, nanban-zuke dragon fruit

This is the appetizers course. For the tomato jelly, we use tomato juice brought in from Iwamizawa, Hokkaido. The ratio is 1g of French gelatin per…

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

The Value of Dining Out That My Restaurant Offers

Given the current situation, where it's still difficult to casually go out to eat because of the pandemic, what kind of consideration and ingenuity —…

Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

This is the first course. This purslane dish, hyo-boshi gomoku-ni, is one of the local dishes handed down in the Murayama region of Yamagata…

• Serves 1 · ¥120

• Cook time 40 min

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Soft-shell turtle broth

Suppon broth is well received in September, when the summer heat is easing but the lingering warmth still leaves the body tired. We break down the…

• Serves 20 · ¥345

• Cook time 1 hr

Deep-Fried Amberjack

For the deep-fried kanpachi (amberjack), I lightly salt the kanpachi, coat it in potato starch, and deep-fry it. In place of the lemon-soy sauce…

• ¥355

• Cook time 10 min

Isaki with Kinjiso Ohitashi, and Isaki Kara-Mushi

For the threeline grunt with kinjiso ohitashi, a dashi-marinated, blanched dish: kinjiso is a Kanazawa local vegetable, one of the Kaga heirloom…

• ¥155

• Cook time 1 hr

Finely scored abalone, clam with mugwort kuzu noodles and raw sea urchin, beach silvertop, udo

I made mugwort-flavored kuzu strips. I thought about whether I could make something that even guests who visit several times a month wouldn't tire…

• Serves 1 · ¥1,500

• Cook time 1 hr

What Is Koku?

The word "rich" is often used to evaluate food. But what exactly does richness mean?

Aromatic Grilled Sea Bass

This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

• Serves 1 · ¥690

• Cook time 1 hr

Samegarei Thin-Sliced Sashimi

This is the sashimi course, and from here on we move into the work I do at my current restaurant. Since the restaurant sits right above the market, I…

Kamo eggplant, mansion-style platter: miso-glazed grilled Kamo eggplant, salt-steamed aigamo duck, aze-mame edamame, shrimp simmered in sake, thread-cut flower garnish, and pickled ginger shoot

This time, we learned about pottery from Technical Director Yoshiteru Iwata (Royal Park Hotel). We will focus on Shigi-yaki.