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Bamboo Shoot Manju

This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representative ingredient of spring. So that you can fully…

• Serves 1 · ¥300

• Cook time 20 min

Salted winter yellowtail

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…

Shijimi Clam Soup

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥80

• Cook time 1 min

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Deep-fried and simmered monkfish

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥250

• Cook time 40 min

Monkfish liver in citrus vinegar sauce, green peas in tofu dressing, dried sea cucumber roe, oval coin-shaped savory castella, steamed abalone, yuzu and cheese terrine

This is the appetizer course. For the monkfish liver in chiri-zu, the monkfish liver is cleaned and soaked in water, then steeped in milk for 20…

Shiba Shrimp Kakiage

This time, on 'tempura,' I learned from technical director Tanaka (Hotel New Otani's 'Tempura Horikawa'). This time I take up 'the temperature of…

Tomato, water shield

You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

• Serves 4 · ¥2,500

Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

• Serves 2 · ¥450

• Cook time 50 min

Pacific saury with shaved kombu

This is single dish course one: Pacific saury with oboro-kombu. Since sanma is out of season, I substituted horse mackerel (aji) this time. Because…

• ¥500

• Cook time 20 min

Wagyu Beef and Horikawa Burdock

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Four introduces…

Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Buen-gatsuo Tartare

This is a tartare made with Kagoshima 'buen-gatsuo' (bonito that is caught, flash-frozen, and shipped unsalted — 'buen' is local dialect for…

• Serves 1 · ¥400

• Cook time 30 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Wild mountain vegetables in tofu dressing

This time, we learned about "shira-ae" from Master Instructor Atsuta (Hitotsubashi, Josui Kaikan).

Lotus Root Manju

This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

• Serves 1 · ¥105

• Cook time 30 min

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min