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Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Deep-Fried Amberjack

For the deep-fried kanpachi (amberjack), I lightly salt the kanpachi, coat it in potato starch, and deep-fry it. In place of the lemon-soy sauce…

• ¥355

• Cook time 10 min

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900

• Cook time 1 hr

Kagoshima kurobuta pork and snap pea, ginger-flavored, kombu-cured amberjack, green tea shinjo skewer, baby shrimp, baby turban shell with herbs, mallet-rolled kokanee salmon, young rakkyo prosciutto roll

Kagoshima Kurobuta Pork and Snap Pea, Ginger-Flavored is made by rolling snap peas in Kagoshima kurobuta pork as a vegetable-in-meat roll and…

• ¥606

• Cook time 1 hr

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Fermented sea bream sashimi, topped with jellied fish broth

For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

• Serves 1 · ¥120

• Cook time 8 hr

Kurosatsuma Chicken Grilled with Sesame Miso

Rice-flour and fava-bean manju wrapped in cherry leaf, topped with silver sauce, carrot, udo, wasabi, cherry leaf

When you lift the lid of the soup bowl, the spring fragrance of fava beans drifts up along with a gentle scent of cherry blossom, creating what I…

Kawakawa tuna

This is the sashimi course. The kawakawa tuna is farm-raised. The farm currently raising it is in Wakayama Prefecture, under the brand name 'Umi no…

• Serves 20 · ¥3,800

• Cook time 1 hr

Kagoshima tea-leaf five-ingredient tofu dressing

This dish uses tea, one of Kagoshima Prefecture's proudest products — Kagoshima actually ranks first nationwide in tea output. Kagoshima tea is mild…

• Serves 3 · ¥300

• Cook time 30 min

Cherry blossom cheese mousse, crab and mountain yam roll, seared and chilled marinated tuna

This is a set of three appetizers. For the cherry blossom cheese mousse, I desalt salt-pickled cherry leaves and bring 200g of cream cheese to room…

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Sea bream and aromatic vegetable hakusen-age, chia seed dressing

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'

Crab and sesame tofu with soft first-skimmed tofu skin, bush-warbler-green lily bulb, pumpkin and cheese terrine, Japanese halfbeak wrapped in coarse glutinous rice and sakura leaf, fava beans and whelk in plum-mist dressing

The toro-yuba in the crab and sesame tofu with toro-yuba is the soft portion that rises first when making yuba. For the lily bulb uguisu: combine…

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

Kagoshima Fava Bean 'Croquette'

This dish is a piece of culinary development built around the rich ingredients Kagoshima Prefecture is known for. Fava beans are a Kagoshima…

• Serves 4 · ¥500

• Cook time 3 hr

Iwagaki Rock Oyster with Uni Dashi

As for the iwagaki rock oyster with uni (sea urchin) dashi, iwagaki have thick flesh, come in a range of sizes, and have a rich umami, making them an…

• ¥533

• Cook time 2 hr

Cherry-simmered baby octopus, flowering rapeseed steeped in mustard dressing, amago trout fried and marinated in sweet vinegar, bamboo shoot and squid in sansho-leaf miso, young sea bream sushi wrapped in cherry leaf, abalone simmered until tender, aigamo duck colored golden like kerria blossoms, fava beans simmered jade-green, and eel rolled with burdock root

This is the appetizer course. For the cherry-simmered baby octopus, the octopus is simmered in dashi, lifted out and drained, then steeped in the…

Turnip and soft roe tofu

This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

• Serves 1 · ¥550

• Cook time 30 min