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Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Abalone Shabu-Shabu, 'Shuto Sauce,' 'Liver Soy Sauce'

By slicing the abalone extremely thin and preparing it shabu-shabu style, heat is added in a way that increases the original texture and umami…

Giving Value to Vegan Cooking Within Japanese Cuisine

This time, we explored how to give value to vegan cooking within Japanese cuisine — a challenge that has grown alongside the recent rise in inbound…

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Clam shinjo

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥400

• Cook time 1 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

Black-skinned kabocha squash simmered with lemon, fat greenling and sea urchin simmered together, new burdock root filled with sakura-shrimp shinjo, small eggplant Dutch-style simmered

This dish expresses Japanese cuisine through dark tea (Fu brick tea). For reference, Fu brick tea, 50 g: ¥1,620. This is an assortment of separately…

• Serves 1 · ¥489.5

• Cook time 1 hr

Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura

You can top chirashi-zushi with anything you like, but for food-safety reasons, it's better to use ingredients that have been cooked. This…

Whole eggplant simmered in broth, topped with yuba sauce

This time, under the theme "Early-Autumn Eggplant Dishes, a Variety," -- eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥300

• Cook time 1 hr

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Nanohana Espuma Sauce, Herring Umani, Bamboo Shoot Tosa-ni, Pine-Cone-Cut Kuwai, Shogoin Daikon,

This is a dish paired with white wine produced in Yamanashi Prefecture. For the simmered Shogoin daikon, it is cut, peeled, boiled in rice-rinsing…

• Serves 1 · ¥420

• Cook time 2 hr

Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

Alfonsino grilled in saikyo miso, fragrant one-night-dried pufferfish, avocado pickled in fermented rice malt and honey, daikon sliced into thin paper-like sheets and pickled in vinegar, gourd-shaped red shiso-pickled vegetables, kumquat stuffed with sweetened mashed filling, Yamato yam rolled tomoe-style, layered kombu pickled in miso, and lotus root cut into a snow-ring pattern and pickled in vinegar

This is the celebratory grilled course. The yuzu-basket serving is shrimp-shaped taro peeled, steamed, coated in roasted glutinous-rice flour, and…

Isaki Yawata-Maki

The threeline grunt yawata-maki, a roll named for Yawata and traditionally wrapped around burdock root, uses the trim left over from slicing sashimi…

• ¥570

• Cook time 1 hr

Grilled Matsutake, Seared Hamo

Appealing to the eye — watching it grill is a feast for the eyes. Matsutake mushroom and hamo (pike conger), two premium autumn ingredients, being…

• Serves 1 · ¥980

• Cook time 30 min

Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki

As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…

• Serves 1 · ¥1,250

• Cook time 1 hr

Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

• ¥370

• Cook time 30 min