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Fried Milt and Scallop, Turnip Mizore Agedashi Style

The key point of 'fried milt and scallop, turnip mizore agedashi style' is adding strong umami to the turnip mizore dashi using a stock taken from…

• Serves 1 · ¥600

• Cook time 1 hr

Shirokane pork and potato — an evolution of meat-and-potato stew

The main location of the establishment where I currently work has offered breakfast for some time, which made devising a new breakfast dish a…

• Serves 30 · ¥267

• Cook time 20 min

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Bamboo shoot 'tofu,' bamboo shoot simmered in miso, and sweet-savory simmered mallard duck

This is a dish that expresses local heritage. My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount…

• Serves 1 · ¥320

• Cook time 1 hr

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min

Amaou strawberry mamekan

Among strawberries, Amaou is especially famous and popular. Hotel New Otani Tokyo also offers limited-time menus featuring it at each of our…

• Serves 2 · ¥221

• Cook time 20 min

Ishinomaki nameta-garei flounder, Kesennuma shark fin takiawase

This is the takiawase course from Miyagi's New Year cuisine. Ishinomaki nameta-garei — a flounder prized for its glossy skin — is one of the…

• Serves 1 · ¥200

• Cook time 45 min

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200

• Cook time 20 min

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr

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

A Soup Course Styled After Hanabira-Mochi, with Butterbur Sprout Tofu

This is a soup course styled after hanabira-mochi, the petal-shaped mochi confection eaten in January. I slice turnip somewhat thickly and let it…

• Serves 1 · ¥600

• Cook time 1 hr

Salmon Yaki-zuke and Salmon Milt

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥320

• 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

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani

I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a showy way — mindful of visual impact — without being…

• Serves 1 · ¥2,450

• Cook time 15 min

Abalone, Sea Urchin, and Scallop Croquette

The croquette is deep-fried slowly over medium heat for about 4 minutes; once it is about 80% fried, it is placed on the grill stand to cook it…

Tilefish Matsukasa-age, with Sweet-and-Sour Thickened Sauce

Pine-cone-style fried tilefish is a classic dish, but I wanted to add a bit of a twist to the flavor. Wanting to serve it in the style of the Chinese…

• Serves 1 · ¥1,000

• Cook time 20 min