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Winter melon and conger eel fried-tofu roll, golden-simmered spiny lobster, abalone with grated daikon in stone-wall style, taro stuffed with sea urchin

The winter melon and conger eel shinoda-maki was created from a wish to let guests enjoy winter melon — said to cool the body — in a dish that looks…

Cherry-blossom Mineoka-style tofu, monkfish liver rolled into a straw-bundle shape, duck-wrapped Kyoto garland chrysanthemum roll, cherry sea bream kombu-cured sushi wrapped kosode-sleeve style, kuruma prawn in a firewood-bundle presentation, and sprout-wrapped sea bream roe

A seasonal dish. This time the ankimo tsuto-roll is wrapped in paprika for a splash of color. For the duck-wrapped kyo-shungiku roll, the duck is…

Soft-shell turtle, lightly steamed

Sea Cucumber, Crab Roe, Shark Fin Miso-Marinade, Karasumi and Silver Yellowtail Daikon Roll, Herring-Roe Kelp Shio-Koji Fresh Yuba Roll, and More

We take several days to soften the sea cucumber and let it absorb a two-part seasoned broth. Underneath, we lay down a bed of grated daikon mixed…

Grilled yam bulbil rice, yukimi-style

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Spicy cod roe cheese, oyster nori rolls, yam and bottarga, smoked salmon lotus root rolls, ginkgo nuts

We arranged this as a small appetizer-style plate. For the mentaiko cheese, process cheese is cut into small cubes, steamed, and combined with…

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

• Serves 1 · ¥600

• Cook time 1 min

Monkfish liver, monkfish jellied broth

This is part of an effort to cope with rising food costs. At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often…

• Serves 1 · ¥350

• Cook time 2 hr

Overwintered napa cabbage wrapped in ancient rice, minced raw herring, pickled herring, herring roe

This is the rice course. The overwintered vegetables used are overwintered napa cabbage, overwintered cabbage, overwintered carrot, and overwintered…

• Serves 1 · ¥340

• Cook time 1 min

Kabocha Tofu

Yuzu-basket steamed dish

Q: Please tell us the trick to removing yuzu's bitterness well. A: Soaking yuzu in a mixture of shochu, water, and sugar removes its bitterness. Be…

• ¥1,800

• Cook time 2 hr

Tuna cured in miso, gurnard cured with seared kombu, and kanoko-scored giant Pacific octopus

Q: Please tell us ways to serve sashimi besides with soy sauce. A: Curing tuna in miso gives the flesh a beautiful color and boosts its umami. Curing…

• ¥1,800

• Cook time 3 hr

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin

Jimami tofu has a faint peanut aroma and a chewy texture, and can be enjoyed much like sesame tofu. For the frozen shima-dofu with shiso pesto…

• ¥700

• Cook time 2 hr

Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

Lotus root, deep-fried and served in dashi

This is single dish course four: lotus root agedashi. Grated lotus root loses its flavor if squeezed too hard, so squeeze out just a little of the…

• ¥490

• Cook time 25 min

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Suppon rice-flour dumpling in julienned-vegetable broth

This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…

• Serves 1 · ¥375

• Cook time 2 hr

Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Low-Temperature Roasted Wagyu with Foie Gras

A modern take on regional cuisine Original regional dish: roast wagyu Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 1 · ¥1,056

• Cook time 5 hr

Horse Mackerel Pickle

As summer approaches and horse mackerel grows richer with fat, I made it into a Chinese-style pickle. It's a preserved side dish that goes equally…

Grilled Okinawan peanut tofu

I pursued the pleasure of the sound of chewing. The grilled peanut tofu is crisp on the outside and molten within, and the island-banana fritter also…

Ōboshi scallop, new-crop nameko mushroom

This is the vinegared course. Ōboshi scallop, nameko mushroom, and cucumber are dressed together and topped with chrysanthemum petals. The grated…

• Serves 4 · ¥1,500

• Cook time 20 min

Fugu milt tofu, highland scarlet runner bean simmered in black tea, grilled fugu milt, sea urchin cracker, pine-needle-cut green beans, black tea sauce

For the fugu milt tofu, I add Kōzu Jersey milk, a local prefectural product, to fugu milt — a signature winter ingredient — to achieve a rich depth…

• ¥350

• Cook time 3 hr