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Seared sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed

This is an assembled course of small paired dishes. For the warm-smoked Pacific saury kosode-zushi, a sleeve-shaped pressed sushi, the saury is…

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Sakura trout in a lingering-snow style, strawberry-vinegar pickle rolled like folded paper, soft roe and bamboo shoot with sansho-leaf miso

A grilled dish. For the sakura trout nagori-yuki, wanting to evoke moss, kinome miso is mixed with meringue, then combined with field horsetail…

Chakin-wrapped freeze-dried tofu, Daitokuji-style wheat gluten cake, small rolled yuba, and more

The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…

Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon

For the ayu shirako in autumn-leaf dressing, we desalt the ayu shirako while leaving a little salt in, then steep it in a base of salt-fermented…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Hitachi beef yawata-maki, Pacific saury grilled bountiful-harvest style, salmon Mont Blanc-style

The grilled dish is Hitachi beef yawata-maki, a burdock roll named for the Yawata region. Whenever we have an opportunity like this exhibition, we…

Yellowtail and Turnip with Koji, Yellowtail Shabu-Shabu, Yellowtail and Root Vegetable Terrine, Yellowtail Namerou, Yellowtail Tsugaru-Style Salad

Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Pickled plum chawanmushi

For the steamed course (mushimono), the umeboshi chawanmushi came from wanting something with a bit of a bite in the mouth, so I tried combining it…

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Pufferfish first-snow fry, surf clam and shredded burdock, firewood-bundle fry, Annō sweet potato rice-cracker-crumb fry, hon-shimeji mushroom, and soy-flour fry

For the deep-fried course, the fugu hatsuyuki-age uses the collar of the fugu. For deep-fried dishes, the collar really is the tastiest part. The…

Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea

For the deep-fried course's Rikyū-style new burdock, the new burdock is cut, seasoned by cooking it kinpira-style before frying, air-dried, coated…

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Layered beef tongue, spiny lobster deep-fried in a straw coat

This is a fried course. For the hakata-style beef tongue, only the sinew is removed from the beef tongue, which is then rehydrated in a pressure…

• ¥900

• Cook time 4 hr

Tilefish steamed with autumn colors

This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

Snow crab deep-fried in a paper-thin wrapper

For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…

Persimmon cup with first ice, baby eggplant and arrowhead bulb, tree-ring salmon and yuba roll

For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…