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Spring orchid

Conger eel steamed sushi

A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…

Grilled monkfish dobu-jiru

Now to the grilled course. Monkfish dobu-jiru yaki (a rustic monkfish stew, here finished on the grill) is a local dish from Ōtsu, Kita-Ibaraki City…

Grilled Ise lobster with egg yolk and konowata

This is the grilled course. I created the grilled Ise lobster with egg yolk and salted sea-cucumber entrails with the idea of making it a main dish…

Carp sweet-simmered with grape flavor

Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…

Green kinome-dressed dish

Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…

Two-Tone Rolled Mochi

For the two-style mochi roll, we made the mochi portion — which normally wraps around red bean paste in this confection — from potato and egg yolk…

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

Deep-fried turban shell with sansho bud

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Soy pulp stir-fried with asari clams

For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

Abalone liver shinjo

Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…

Gourd-Shaped Vegetables, Sweetly Simmered

This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Red Shiso Bean Paste and Hakata-Style Warabi-Mochi

The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…

• Serves 2 · ¥500

• Cook time 30 min

Japanese-Style Carpaccio, Seared Bonito and Seared Alfonsino, Three Sauces

From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…

• Serves 1 · ¥850

• Cook time 45 min

Roasted Beef, Red Miso Fragrance

This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…

• Serves 1 · ¥900

• Cook time 1 hr

Gujo Sweetfish Karaage, Nori Fragrance

This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…

• Serves 1 · ¥700

• Cook time 40 min

Bonito Sashimi, Beet Fragrance

From the theme "sauces chosen by color," or ways of expressing color, I designed a "sauce with presence." The sashimi course brings together bonito…

• Serves 1 · ¥470

• Cook time 20 min