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Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Spanish mackerel grilled in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Bountiful harvest steamed dish

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Plum hot water

First is the welcome course. Many restaurants serve something like salted cherry blossom in hot water, but I learned of this one at Eihei-ji. At…

Savory tomato jelly, whiting glazed in sweet soy and grilled, scallop and garland chrysanthemum greens wrapped in beef, duck wrapped with baby green onion, taro, octopus, and kabocha squash, salt-steamed beef and watercress roll

The presentation was designed to evoke the tenshin (light refreshments) and bento box of a tea gathering. For the simmered and grilled dishes, I…

• ¥1,300

• Cook time 2 hr

Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba

A simmered dish. For the spring cabbage hakata-style conger eel, since it is the delicious season for spring cabbage, conger eel simmered until…

Small clam adductor shinjo fried in a spiral pattern, crab cracker, sea bream cracker

This is the fried course. For the small clam adductor shinjo, raw fish paste is mixed with beaten egg, minced small clam adductor is folded in, and…

• ¥420

• Cook time 20 min

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Saikyo Miso-Koji Marinade: Inatori Golden Eye Snapper, Izu Log-Grown Dried Shiitake, Oyster, Scallion

The grilled course is the saikyo miso-koji marinade. The miso-koji marinade bed is made by combining 500 g of saikyo miso, 90 cc of sake, 90 cc of…

• ¥730

• Cook time 4 hr

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Shinshu salmon dressed with sunki

This is the appetizer course. Shinshu salmon dressed with sunki: Shinshu salmon is a thick-fleshed, fine-grained fish that's delicious year-round…

• ¥100

• Cook time 1 hr

Sakura shrimp pureed dashi soup

This is the soup course. For the sakura shrimp surinagashi: fillet the ainame (fat greenling) into three pieces, score the bones finely, salt it…

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp

Tamago-jitate egg soup, kneaded chicken wrapped in rice-dumpling dough

The soup course is a chicken-and-egg tamago-jitate (egg-thickened clear soup). For the kneaded chicken wrapped in shiratama, we finely chop and…

Mackerel kinuta-maki, hairy crab, egg-yolk vinegar

This is the vinegared course (sunomono). For the mackerel kinuta-maki — rolled around a filling in a shape named for a fulling block — the mackerel…

Oyster and Kombu Boat Grill

As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…

• Serves 1 · ¥1,000