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Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

Clam grilled with fermented rice malt, butterfish grilled in a citrus-soy marinade

This is the grilled course. For the clam koji-yaki, simmer the clams in sake. Press Shinnyoji yuba (fresh yuba enriched with soy milk) through a…

Autumn red sea bream grilled in hishio, frozen egg pickled in hishio

This is a grilled course. For the momiji-dai grilled in hishio, cut pieces of sea bream are marinated in a blend of 1.5 parts amazake to 1 part…

Chilled summer vegetable shabu-shabu

This is the additional course. The sesame dressing for the chilled summer vegetable shabu-shabu includes ponzu and chili bean paste, along with a…

Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin

For the appetizers, the paprika used for color in the squid paste dressed with shuto is first grilled directly over the flame, peeled, cut into small…

Bamboo shoot, imperial-ox-cart-wheel style; spring mebuki-yaki Spanish mackerel

This is the grilled hassun course. The Gosho-guruma bamboo shoot, in a nod to March, is shaped to resemble the wheel of a Gosho-guruma, an imperial…

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…

Corn Milky Way

For the chilled course's corn Milky Way: corn is boiled and blended, then passed through a fine sieve to remove the skins, combined with dashi, and…

Fig tofu-dressed salad in a hollowed kabosu bowl with split sansho garnish, Pacific saury simmered Arima-style with sansho pepper, thick rolled omelet with yam bulbils, walnuts, and cashews

Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

This is the grilled course. For the cherry salmon and cheese naruto roll, we fillet the cherry salmon and slice it thin. We salt-cure it for about an…

Okoze deep-fried, Tennoji turnip deep-fried in a light kuzu batter, dragonet deep-fried with sea lettuce, mantis shrimp deep-fried with plum flesh, arrowhead bulb deep-fried in egg-yolk batter

The Tennoji turnip in light kuzu batter is cut raw and deep-fried in a watery kuzu-starch batter (mizu-kuzu-age). The mantis shrimp with plum flesh…

Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

First is the appetizer course. Ginkgo tofu normally uses kombu dashi, but this time soy milk was used instead. It is worked together from a ratio of…

Abalone tororo, pike conger roe and white melon kaminari-boshi, green plum sliced into candied rings, and more

This is an appetizer course. For the abalone tororo: fresh black abalone is cleaned, firmed up thoroughly with salt, then grated. It's combined with…

Hairy crab hydrangea manju

Last is the vinegared dish. For the kegani ajisai manju, the hairy crab is boiled and taken apart; the body meat is mixed with the crab's tomalley…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

Apple Yogurt Mousse

The apple yogurt mousse is set into a baked apple that's been hollowed out to serve as a shell, and it's served chilled. Baking an apple for a long…

Butterfish grilled with shio-koji, broadbanded thornyhead grilled in citrus-soy marinade

For the grilled-fish course, the salt-koji-grilled dish uses a store-bought shio-koji called 'Unmaina.' It's good for overnight-pickling vegetables…

Sea bream grilled with a salmon-roe glaze, cod milt grilled in yuzu peel, shrimp-shaped taro with sea urchin

For the grilled course's sea bream akebono-style grill, I strain salmon roe through a fine sieve and brush it onto salt-grilled sea bream. Normally…

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Sticky-Vegetable Dashi Jelly, Buckwheat-Groat Tofu, Chrysanthemum Vinegared Salad

The sticky-vegetable jelly isn't something often used in kaiseki cuisine, but I made it centered on natto (fermented soybeans), a food that's a…

• ¥480

• Cook time 1 hr

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Seven treasures simmered dish

This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

• Serves 4 · ¥1,250

• Cook time 4 hr