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Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Ayu and Eggplant Terrine, Uruka Red Wine Sauce

At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

• Serves 2 · ¥1,500

• Cook time 50 min

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200

• Cook time 1 hr

Kuruma prawn deep-fried in a straw-cape coating — young corn

By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Giant Pacific octopus grilled and steeped in dashi

This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

• Serves 1 · ¥460

• Cook time 1 hr

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Sea urchin grated-yam tofu, beltfish crystal roll

This is an appetizer course. For the sea urchin yōrō tofu: when writing out a menu, I use one set of characters for uni when serving the raw…

• ¥207

• Cook time 1 hr

Isaki Deep-Fried with Ume Vinegar

Isaki (threeline grunt) deep-fried with ume vinegar is a fried dish for the height of summer, so I finished it with ume vinegar for a refreshing…

• ¥365

• Cook time 1 hr

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Whiting tokusa-age — conger eel yawata-age, rich dashi, myoga

This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will be focusing on "Tokusaage."

Deep-fried somen, salad-style (dried baby sardines, mizuna, daikon, young myoga, shiso, micro tomato, baby leaf greens, olive oil)

For the sōmen dashi, we add a few drops of olive oil for fragrance. This also has the effect of rounding off the sharp edges of the dashi's flavor…

Shisen Cucumber and Aji Kinuta-Maki

I made this a dish where you can enjoy horse mackerel, which reaches its peak deliciousness in summer, together with crunchy Sichuan cucumber, in a…

• Serves 1 · ¥250

• Cook time 30 min

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Mountain yam mold, karukan-style

This is the appetizer. For the mountain yam karukan-yose, I think quite a few restaurants make a jelly-set mountain yam dish, but I got the idea from…

• Serves 1 · ¥1,200

• Cook time 40 min

Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min

Rice, Rice, Rice

Rice is an inseparable presence in Japanese cuisine, so as a chef standing in a position connecting producers and consumers, I created this dish with…

• Serves 2 · ¥400

• Cook time 40 min

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Simmered octopus, ogura-style, summer abalone in French dressing, white sauce, summer vegetables in amber aspic, smoked salmon and potato sushi, white melon kaminari-boshi, summer duck mousse, twisted sweet potato simmered in lemon, whiting baked with shuto and cheese

This is the appetizer course. For the simmered octopus, ogura-style, the octopus is first salt-rubbed to remove its sliminess, quickly blanched, and…

• ¥120

• Cook time 30 min

Three-Fruit Jelly Terrine

Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…

Kisu Grilled with Kabusecha

For Japanese whiting grilled with kabusecha, a shade-grown green tea, since I'm from Shizuoka and tea-based cooking is a specialty of mine, I used…

• ¥800

• Cook time 50 min

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Hamo Confit

Pike conger, an ingredient in season in summer and indispensable to Japanese cuisine, prompted me to look for a new flavor. Pike conger has many fine…

• Serves 4 · ¥300

• Cook time 30 min