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Braised pork belly in black vinegar

Kurosatsuma Chicken Grilled with Sesame Miso

Kurosatsuma chicken, Kaga-style simmered dish

Low-Temperature Cooked Kurosatsuma Chicken

Mamekozou Peas Steamed Kishu-Style

Mamekozou pea puree soup

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Seared vegetables with Mamekozou pea sauce

Greater amberjack (akabana) with aromatic black vinegar dressing

Smoked greater amberjack with fermented tomato sauce

Greater amberjack (akabana) tataki with papaya

Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Local clams simmered in clear broth

Spring sea bream and crab roll, deep-fried; herring-roe wakame, Tosa-style deep-fried; angelica tree shoot

Rockfish grilled with salted rice malt

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

Grilled Sea Bream Skin Sandwich

Dongpo-Style Sesame Tofu

Cherry-blossom steamed fat greenling

Giant Pacific octopus dressed with sansho leaf

Japanese mountain yam somen

White Asparagus Steamed with Soy Milk

As for the white asparagus steamed with soy milk, I wanted to propose a health-conscious dish of the kind that has become notably popular in recent…

Roasted genmaicha tofu, baby octopus simmered cherry-style, cherry-leaf-green kabocha squash, duck simmered with egg yolk, butterbur simmered green

As for the roasted genmaicha tofu, tofu is mostly made up of water, but I think that, turned to advantage, it's an ingredient rich in possible…

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…