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Spring Turnip Cherry Blossom

For the spring turnip cherry blossom, the turnip is peeled round and carved with a cherry-blossom shape inside, then simmered until seasoned. The…

Bush-warbler-style clear soup, cherry-blossom steamed clam

The soup course is a green-hued preparation named for the bush warbler. For the clam sakura-mushi, domyoji flour is reconstituted in kombu dashi…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Fava bean thin noodles, golden clam, fava beans in the snow

This is the appetizer (sakizuke) course. The jelly for the ōgon hamaguri is meant to evoke the ice that still lingers as the season turns toward…

New Year's mochi soup style, clam-and-fish-paste dumpling

Food coloring is used to make the top pink and the bottom white. The clams are cut small, about 15g each, and mixed roughly half-and-half with fish…

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Millet manju

This is the warm course, millet manju. Normally it is rehydrated with water until it becomes mochi-like, but this time it is deliberately steamed for…

Clam clear soup with an egg to sip

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Pickles, ginkgo rice course, closing soup

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Mitarashi Tofu

For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…

Green Pea Tofu

The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Ukeiri Tofu; Clam

This is the soup course. Ukeiri tofu is an original dish of the Mito domain; the fish used can be anything -- sea bream, flounder, or otherwise. As…

Conger eel hosho-maki, golden-simmered clam

For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clam shinjo

For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Steamed clams

For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…

Somen in Fukusa-Style Dashi

This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.