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Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Cherry-blossom steamed fat greenling

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Peach-scented sweet fermented rice drink, clam grilled with potato, crab roll wrapped like ceremonial paper, diamond-shaped tricolor mochi, icefish five-color fritter, dried persimmon with cheese

The peach-scented amazake, inspired by the peach blossoms that bloom in March, we finished as a pale pink, alcohol-free drink with a smooth mouthfeel…

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Shrimp, Sea Urchin, and Okra Terrine, Tender-Simmered Abalone, Simmered Kabocha Squash, Shiitake Mushroom, Winter Melon Simmered in Soup

This is a chilled simmered dish. Wanting to offer something refreshing, I set shrimp, sea urchin, and okra together into a terrine. For the…

• ¥1,000

• Cook time 2 hr

Tilefish, Beautifully Oil-Grilled

This is the grilled dish: tilefish, beautifully oil-grilled. Our head chef, Komatsuzaki, used to do Western-style work, and I thought of this as one…

• ¥770

• Cook time 30 min

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr

Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe

This is the clear-soup course. For the mochi-wrapped oyster, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer a…

• ¥950

• Cook time 1 hr

Horsehair crab and summer turnip in a woven-hat shape

This is the vinegared dish course. Since this is for Tanabata, I wanted to work the character for 'needle' into the menu, so I used day-lily buds…

• ¥2,400

• Cook time 50 min

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Mineoka milk-and-kuzu tofu, winter melon and vegetable sushi, eel and turban shell uzaku, oil-seared Fushimi peppers, deep-fried eel with roe, sake-steamed eel

This is the appetizer course. Mineoka tofu is said to originate from Mineoka Ranch in Chiba, where milk is kneaded with kuzu starch to resemble tofu…

Young sea bass grilled wakasa-style, onion grilled with fermented miso mash, coconut custard, chicken gizzard dressed with tofu, bottarga deep-fried in a buckwheat coating, salmon, stone-wall-cut liver, and matcha sweet pancake sandwich

This is a grilled hassun assortment. The young sea bass is filleted into three pieces, marinated in the wakasa marinade for about 20 minutes, then…

Fresh nori tofu; sweet-savory simmered shrimp

This is the small side-dish course. For the fresh nori tofu, a little tofu coagulant is added, but the soy milk itself is packed so densely that it…

Kombu

There are theories about the origin of the word kombu: one holds that it comes from the Ainu words "konpu" or "kunpu"; another holds that it was…

Fillet Tataki, Loin Wrapped with Wild Vegetables, Fillet Katsu

These are the choice of main dishes. For the fillet tataki, I pay attention not only to flavor but to the meat's hygienic safety. Considering the…

Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets

Dried daikon simmered country-style, beef and napa cabbage fried-tofu roll

For the dried daikon inaka-ni in the simmered course, simmering ordinary daikon just as it is already makes for a fairly good dish, but drying it for…

Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings

For the appetizer's pike conger and grilled eggplant set in amber jelly, the pike conger has been quickly blanched, but since it can be eaten as…

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr