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Butterfish, Miso Yuan-Style Grill

The grilled dish is butterfish miso yuan-yaki. When yuan-yaki is made from butterfish in the ordinary way, it tends to turn out tough, so the yuan…

• Serves 5 · ¥2,000

• Cook time 1 hr

Water namasu, Daiō char minced with miso

As for Water Namasu, I'm told that in the region where I was born and raised, sailors used to eat it this way aboard ship. Wanting guests to taste…

• Serves 1 · ¥330

• Cook time 20 min

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

Wakasa flounder with sansho-leaf vinegar, tilefish grilled Arashiyama-style, beef tongue set into a square, kuruma prawn simmered shiba-style, smoked salmon and cucumber rolled in kombu

This is the grilled-dish hassun course. For the Wakasa flounder with kinome vinegar, I grind kinome in a suribachi mortar and mix it with grated…

Beef, Low-Temperature Prepared

This is the Beef, Low-Temperature Prepared. The beef, from the zabuton cut (a marbled section of the chuck), is cooked at around 63°C for about four…

Abalone liver tofu, new-season bottarga wrapped in lettuce, eel grilled with an egg-yolk glaze, cod milt grilled with cheese, Pacific saury ogawa-style, winter duck leek roll, and sweet shrimp in a fragrant marinade

Starting with the tray course, the abalone uro tofu. Uro refers to the liver; we use abalone liver saved from summer and set it with gelatin. For the…

Tomato and Onion Droplet

I devised this as the zatsuke (the first dish served at the start of a banquet) within a summer set menu. This is a chilled soup course. For the…

• Serves 1 · ¥300

• Cook time 2 hr

Horsehair Crab

Served in place of the sunomono. I use only the green, well-colored outer leaves of the Brussels sprouts. The celery dressing underneath is extremely…

Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

This is the appetizer course. For the icefish in the cherry-blossom sushi, rinse the icefish in lightly salted water and lay them one by one on a…

Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso

These are the celebratory dishes, ten kinds in all. We combined auspicious items like datemaki and herring roe with tangy ones like Saikyo-zuke and…

Eel and Summer Vegetables in Vinegar

Red shiso is salt-rubbed about twice to remove its bitterness. It is then steeped in a citrus-soy vinegar for about half a day to draw out its…

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Ark shell and Japanese parsley lightly simmered in dashi, Rosanjin style

This is said to be a Rosanjin dish: in Shōwa 3, when Rosanjin welcomed Prince Kuninomiya Kuniyoshi, father of Empress Kōjun, the consort of Emperor…

Red Soup, and More

The "Red Soup" for the soup course serves as a substitute for the clear soup. We actually serve it at the restaurant, and it's quite popular — it…

Dried persimmon with white vinegar dressing

For the appetizer, dried persimmon with white vinegar dressing, dried persimmon is normally preferable since it does not release moisture, but since…

Fig Mousse

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Himi Yellowtail Turnip Roll

As for the mochi-ginkgo in this simmered dish, if you deep-fry it plain, without any coating, oil gets in, so it's better to dust it lightly in a…

Pinecone-cut squid, two-color egg terrine, bamboo-cut celtuce, chilled plum jelly, sunrise bottarga, bell-shaped arrowhead bulb, kumquat cup, twisted sushi roll, black soybeans

This was plated on a hagoita paddle carved from balsa, a soft wood. For the pinecone-cut squid: score the squid in a pinecone pattern, shape it into…

Corn pureed soup

This serves in place of the soup course (o-wan). The chicken tenderloin is soaked briefly in shio-kōji, and once the seasoning has taken, it is…

• Serves 5 · ¥500

• Cook time 30 min

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 hr

White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

This proposes a way to use true cod milt at the end of its season (nagori). This is the simmered course. The milt simmered in egg yolk takes milt…

• Serves 1 · ¥450

• Cook time 1 hr

Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

First, the appetizer course. As dishes to accompany sake from the Ariake area, several pieces carry fairly strong flavors and aromas, making this a…

• Serves 1 · ¥1,500

• Cook time 3 hr

Whole Simmered Round Eggplant

From "Early-Autumn Eggplant Dishes, a Variety," this is a simmered dish. Whole Simmered Round Eggplant is a dish in which the round eggplant is…

• Serves 1 · ¥600

• Cook time 1 hr

Porcini Takikomi Rice

After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…

• Serves 3 · ¥380

• Cook time 35 min