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Fat greenling, Yoshino-style kuzu-dusted

For the fat greenling yoshino-style kuzu-dusted dish, I use ainame, which becomes delicious heading into early summer, along with udo (mountain…

Smoked Cherry Salmon Grilled with Butterbur Miso; Bamboo Shoot Grilled with Kinome

This is the grilled course. For the smoked cherry salmon grilled with butterbur miso, the cherry salmon is steeped in clear, unroasted sesame oil…

Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

For the simmered course's sea bream-wrapped shirako, the shirako and fish flesh are salted, butterflied open, dusted with "Pearl Meat" (a food-safe…

Clam and Hoshiko Layers, and More

As an appetizer, the clam and hoshiko layers might be a bit extravagant, but it's a delicious dish. For the king crab, aromatic-grilled with egg-yolk…

Young sweetfish with okara, conger eel sleeve-shaped sushi, stuffed grilled bamboo shoot, fava bean and sea urchin fritter, lily-bulb petals

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

For the simmered course, we assembled the standard New Year's dishes. For the Ise lobster gusoku-ni, we split the Ise lobster lengthwise like a pear…

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Sakura okra jelly terrine, checkerboard Agu pork, twisted-rein sushi with ruby snapper and bitter melon, and more

For the sakura okra jelly terrine, gelatin is bloomed for about 15 minutes and seasoned with sake, light soy sauce, and mirin; about 400cc is warmed…

Bamboo shoot grilled in a tofu wrap

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Wild mountain vegetables and egg rice porridge with bamboo shoot, udo, bracken fern, koshiabura, fiddlehead fern, myoga, and grated ginger

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

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…

Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

This is the first of the seasonal vegetable courses. For the young hosta shoots steeped in dashi, I added gagome kombu — a highly nutritious, viscous…

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Tilefish grilled with spring fragrance, mist-style, with bamboo shoot

This is the grilled course. For the tilefish grilled with spring fragrance, mist-style, with bamboo shoot, I used fresh spring-roll wrappers. When I…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Bamboo shoot grilled in sweet white miso, baby turban shell in golden egg-yolk dressing

Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr