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Sesame tofu with flavorful dashi and wasabi

This time, we learned about the appetizer course from Master Instructor Oikawa (Nihonbashi, Isesada Main Store). We feature sesame tofu.

Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings

Chrysanthemum and grated daikon salad, octopus simmered with adzuki beans, monkfish liver in savory aspic, morel, papaya, and white kidney bean tofu dressing, Tatsutagawa tofu, served in a kabosu shell, hagi shinjo

For the octopus simmered with adzuki beans, briefly parboiling the octopus in tea first turns it a deep red color. I then simmer it slowly in…

Gunma Prefecture Masuda Beef, Low-Temperature Roast

My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount Tanigawa, in Minakami, Gunma Prefecture. The view…

• Serves 1 · ¥820

• Cook time 1 hr

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Monkfish liver rolled like folded paper, quick-blanched crab claw, crab roe with sea urchin, raw cod roe simmered to infuse flavor, snow-ring lotus root vinegar pickle, served in a hollowed yuzu shell

The monkfish liver hosho-maki is a longstanding technique, but I thought pairing it would let guests enjoy not only its rich umami but also the…

• ¥430

• Cook time 20 min

Fugu

This is a raw dish. With fugu, thickness is the key point, so I slice it a bit thick. It's a milt sauce with truffle flavor — slicing the milt raw…

• Serves 1 · ¥1,800

• Cook time 40 min

Swordfish baked with rice-bran koji

Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

• Serves 2 · ¥456

• Cook time 15 min

Kujo scallion rice

Last is the rice course. For the Kujo scallion rice, we keep the bacon's presence hidden, chopping it as finely as possible so it stays out of sight…

• Serves 1 · ¥120

• Cook time 1 hr

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 hr

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min

Spring-mist clear soup, local clam poached in kuzu starch

The spring-mist clear soup is made with dashi taken from the local clams renowned in Kujukuri, combined at a ratio of 5 parts dashi to 1 egg.

• Serves 10 · ¥3,360

• Cook time 40 min

Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu

Each ingredient is well seasoned before frying, so the dish stays delicious even after it cools, and it can also be adapted into a takeout item. We…

Shabu-Style Wagyu Tempura

This is a deep-fried dish. For the shabu-style wagyu tempura, if you deep-fry the raw beef as is, the heat has a hard time reaching the center and…

• Serves 30 · ¥1,000

• Cook time 40 min

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing

Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…

White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard

This time, we learned about "Gowan" from Hiroshi Ikawa (Nihonbashi, Japanese cuisine Hanakaede). This time, we will focus on "White Miso Style".

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Salmon head cartilage, simmered Yōrō-style

How to Make Salmon Hizu Yōrō-ni (Simmered Nasal Cartilage) This is a technique that the founding chef, Heiji Tamura, learned during his…

Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Chilled Golden-Wave Soup; Crystal Ise Lobster

One egg to two go of stock is too soft; just under two go works better, served warm or chilled. For crystal Ise lobster, we pick apart the meat, bind…