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Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Kabocha Manju with Scallion-Ginger Sauce

For the kabocha manju with scallion sauce, I braise Kagoshima kurobuta (a prized black-pig pork breed) pork belly until tender and use it, along with…

• Serves 20 · ¥196

• Cook time 1 hr

Fava Bean Shinjo

Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.

New-season blanched pike conger, and lime-cured chicken grunt

The new-season blanched pike conger is finished with a plum-and-wasabi flavor, and the lime-cured isaki is brought together with ponzu jelly. To…

• ¥330

• Cook time 1 hr

Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

Scallion oil is made by slowly heating finely chopped aromatic vegetables in low-temperature rice oil. Frying for about 15 minutes, until a good…

• ¥480

• Cook time 2 days

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

Kuruma prawn deep-fried in a straw-cape coating — young corn

By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…

Scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried scallop sauce

For the scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried-scallop sauce, scallop is thick-fleshed and full of flavor, but…

• ¥620

• Cook time 30 min

Fresh greens salad, Manila clams, beach silvertop, sea grapes, savory vinegar jelly, octopus rinsed in cold water with egg yolk and salted bonito innards, abalone steamed with sake, white melon kombu-cured and stuffed with new water shield, Manganji pepper with chicken miso

From the shunsai, a seasonal-color course. For the fresh greens salad, green coloring paste is added to the tofu dressing. Manila clams steamed with…

• ¥780

• Cook time 3 hr

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Salted sweet potato kan

For the salted sweet potato kan, I slowly steam Beni Haruka sweet potatoes at low temperature, season with salt alone, and combine them with flour…

• ¥59

• Cook time 1 hr

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

Mountain yam mold, karukan-style

This is the appetizer. For the mountain yam karukan-yose, I think quite a few restaurants make a jelly-set mountain yam dish, but I got the idea from…

• Serves 1 · ¥1,200

• Cook time 40 min

Spanish mackerel and turnip

This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

• Serves 1 · ¥600

• Cook time 2 hr

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Three-Fruit Jelly Terrine

Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min

Butterbur miso salad

Though fuki miso salad might be considered a standard dish, at our restaurant we plan to serve it as the sashimi course partway through the meal. For…

• Serves 2 · ¥350

• Cook time 1 hr

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

• Serves 1 · ¥450

• Cook time 30 min