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Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce

This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'

Bamboo shoot dressed with sansho leaf, squid cherry-blossom sushi, Japanese halfbeak and asparagus roll, strawberry-style ark clam egg-yolk sushi, small kuruma prawn marinated in red-yeast-rice miso, taro stem pickled in rice-starch liquid, green pea jelly, sakura-scented lily bulb twisted into a bundle, purple sweet-potato sakura mochi, and lily-bulb petals

For the strawberry-style akagai egg-yolk sushi, rinsing the akagai briefly in warm water at about 50°C and then firming it in ice makes the sliminess…

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Spanish Mackerel Yuan-Yaki

This time, we learned about "grilled dishes" from Master Instructor Iizuka (Takasaki View Hotel). We feature "yuan-yaki."

Rice Pudding and Strawberry Cream

Roasted green tea jelly

Sesame Tofu, Walnut Tofu, Peanut Tofu

Spanish mackerel yuba and eel yuba

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Turnip with monkfish liver in thickened ponzu sauce, red-heart daikon and herring-roe wakame, Stone-wall-style yam bulbils, celtuce with mustard, Aigamo duck nanban roll with leek, kinpira with demi-glace miso sauce, sweet potato simmered with lemon

The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…

Kumquat and egg miso-marinade, chestnut in its spiky burr shape, persimmon shinjo, grilled ginkgo nuts, acorn-shaped sweet bean, stone-roasted sweet potato, sweet potato in maple-leaf shape, sweet potato in ginkgo-leaf shape

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Niigata willowy flounder wakasa-yaki

Willowy flounder has an unusually elongated shape among flatfish, and is a prized high-end fish known for its very delicate, subtle flavor. Northern…

• Serves 1 · ¥460

• Cook time 30 min

Cheese Pureed Soup

This is a clear-soup course. The cheese surinagashi is a soup made with cheese. I use mild mascarpone, finishing it to have the feel of a cream soup…

• ¥320

• Cook time 40 min

Splendid alfonsino mago-chazuke

This is the rice course, devised with the presentation in mind. Kinmedai mago-chazuke was finished under the concepts of "nostalgic" and "gentle." It…

• Serves 1 · ¥700

• Cook time 30 min

Hayama Highland Pork Sango-hachi Roast Pork

We gave a modern arrangement to the Fukushima local specialties Hayama highland pork and sango-hachi pickling. This is a meat dish. For the Hayama…

• Serves 1 · ¥350

• Cook time 2 hr

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Salted Sea Urchin and Red Mizu Matsumae-Style Pickle

For the salted sea urchin and red mizu — a wild mountain vegetable — Matsumae-style pickle, I finely chop shiso and myoga for aroma, peel the red…

• ¥360

• Cook time 40 min

Tomato Served in Its Own Shell, Steamed Abalone, Jade Eggplant

For the steamed abalone, we tried sandwiching it between daikon and rosemary and steaming it, but since abalone already has a strong scent of the…

Sweet shrimp in a yuzu shell, Ōharagi kisu, Kizuki burdock, saimaki-prawn leaf cracker, pine-nut pinecone-shaped matsukaze

This is the appetizer course. The sweet shrimp in a yuzu shell has sweet shrimp and vinegar-cured turnip diced small inside a hollowed yuzu shell…

• Serves 1 · ¥1,500

• Cook time 15 hr

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered

As for the bamboo shoots simmered in clam brine, they are normally simmered with bonito dashi and wakame to make wakatake-ni (bamboo shoots and…

• ¥1,300

• Cook time 1 hr

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Grilled Eggplant Tartare-Style

For the grilled eggplant tartare-style, the moisture is drawn out of the grilled eggplant, which is then finely minced and worked until sticky, and…

• Serves 1 · ¥200

• Cook time 30 min

Mountain yam and shrimp sandwich with grated daikon, deep-fried; burdock coated in crushed rice cracker, deep-fried; New Zealand spinach in hakusen batter, deep-fried; kofuki-dusted black soybeans, deep-fried; and plum-shaped wheat gluten crisps

Q: Please tell us how to bring out the umami in mountain yam, and how to fry plum-shaped fu crisps so they come out clean. A: Salting mountain yam…

• ¥900

• Cook time 2 hr