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Beef Tongue, Miso Simmered and Grilled

This is a grilled dish. For the beef tongue, miso simmered and grilled, the tongue must first be prepped after purchase. There are various methods…

Temari Kisu, Kisu Nishiki-Maki, and Seared Kisu in Ume Vinegar Marinade

For temari kisu (Japanese whiting), I cut kombu-cured kisu into fine strips — with an eye to how easily chopsticks can pick it apart — and layer them…

• ¥520

• Cook time 50 min

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Roast wagyu, ebi-imo oranda-style, apple miso

This is the grilled course. For the ebi-imo oranda-style, the ebi-imo — a torpedo-shaped Kyoto taro — is peeled and cut into suitable pieces…

Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

Two appetizers. As a dish marking the end of summer, we have the tomato-sesame soy milk tofu. The tomato juice that forms the tofu's base is made…

Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

Shimanto River Region

None

Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton

The bases are spinach, purple sweet potato, and yamato yam respectively. The matsutake and bonito, the bamboo-cut chisha-to, and the plum-blossom…

Sansai in white-vinegar dressing (mountain udo, warabi, chives, bamboo shoot, fava bean, radish)

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'shiro-zu-ae.'

Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake

We use olive oil in place of wasabi. Adding a generous amount, salad-style, enhances the flavor. Thinking about what would appeal to female guests…

Loquat egg, butterbur and tiny shrimp in soy dressing, pike conger sushi, foie gras in gourd-shaped tofu, small melon, molded, cream cheese cherry, salted sweetfish-innard dressing

For the appetizer's loquat egg, a soft-cooked egg marinated in miso is styled to look like a loquat with sesame seeds and fried burdock. For the…

Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

This is the appetizer course. Ideally, monkfish liver is best served simply steamed, but after two or three days its fattiness starts to smell, so at…

Sleet-style duck clear soup

Warm the body with duck-and-kombu dashi. A harmony of flavor performed by eggplant and duck.

Steamed grated turnip

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…

Kanoko-scored butterfish grilled with saikyo miso, nanban-style grilled duck, bamboo-shoot-core and scallop sandwich grilled with sansho leaf, Omi turnip red-and-white checkerboard, mackerel tazuna-style sushi, Sanzan lemon-cup shira-ae, shrimp and sieved-egg fan skewer

In place of the appetizer course, the kanoko-scored butterfish grilled with saikyo miso was inspired by kanoko-mochi, a rice cake often used at New…

Taro Dumpling in Happō-Dashi Ankake Sauce

Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

Beltfish oil-seared

This is a grilled course. For the tachiuo oil-seared: I season the tachiuo with salt and pepper, dust it with wheat flour, sear it, and add a little…

• ¥900

• Cook time 20 min

Champion Wagyu Fillet Steak and Abalone Steak

This is a grilled dish. As a child, I have a memory of burning dried branches in a hōroku — an earthenware roasting dish — during the fire that sends…

• Serves 1 · ¥3,300

• Cook time 2 hr

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min

Sea Bass Grilled with Turmeric, Summer Duck Grilled with Sansho Pepper, Fig Roasted with Tamari Soy Sauce, Manganji Peppers Stuffed with Crab

For the sea bass grilled with turmeric, we gave sea bass in season a turmeric flavor so that even guests without much appetite can enjoy it. Staging…

• ¥700

• Cook time 2 hr

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min