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Horse meat simmered shigure-style, steamed abalone and soft-set egg steeped in a salted rice-malt marinade, slender daikon pickled with Ise ceremonial salt, salmon marinated in wine, kumquat cream cheese, scarlet runner beans simmered to absorb the broth

What's on the raised serving stand is the steamed abalone and soft-set egg steeped in shio-koji. I remove the abalone from its shell, quickly blanch…

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

Takasago-Style Dressed Dish / Shio-Kōji Dressed Dish

How to Make Takasago-ae / Shio-koji-ae The drive to improve, the curiosity to create something better and new — no matter how much experience or how…

Blanched taro shoots pickled in sweet vinegar

First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Clear-stream cold wheat noodles

The hasami (literally 'in-between') is a word I coined myself; it carries a meaning similar to a palate-cleansing bite or a between-course rest for…

Lotus-root dumpling

Renkon manju is served as part of a simmered assortment course, or arranged as a single item for the appetizer course. Normally I shape one serving…

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Chinese yam grilled Shinshu-style

For the grilled course's nagaimo grilled Shinshu-style: marinate the nagaimo in miso for about two days and grill it, but miso alone makes it too…

Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

This appetizer uses monkfish and monkfish liver as end-of-season ingredients for March. In this monkfish tomo-miso in a hollowed Kōgyoku apple, the…

• Serves 1 · ¥450

• Cook time 30 min

Sixteen-grain Fukagawa rice, mushroom and egg soup (Japanese Cuisine and Yakuzen)

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

• Serves 1 · ¥530

• Cook time 35 min

Kumamoto Red Wagyu Beef Fillet Tempura

This dish is presented on a garnish bed styled after fallen pine needles. The menu lists it as Kumamoto Akaushi beef fillet tempura, but I actually…

• ¥6,749

• Cook time 3 hr

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Swimming crab and mushroom hiryozu

This is a simmered dish. For the swimming crab and mushroom fried tofu fritter: after steaming the swimming crab, I pick out the meat, mix it with…

• ¥400

• Cook time 1 hr

Pike conger eel suki hot pot

Finally, this is a hot-pot dish. Hamo-shabu is common, but at our restaurant we often serve hamo suki in summer. We quick-blanch the whole hamo, then…

• ¥500

• Cook time 2 hr

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Horse Mackerel Tsumire Soup

This is the soup course. The horse mackerel tsumire soup uses local horse mackerel caught at Hayakawa Fishing Port in Odawara. We normally use ginger…

Smoked Pork, Summer Daikon Simmered in a Glossy Glaze

For the smoked pork: because the meat is cured in a block, it's important to cure it for about three days. If the internal temperature is raised too…

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Pike conger eel, lightly seared

This is the soup course. For the seared hamo, I bone-score it and cure it in kombu before searing, which removes its fishy odor and draws out its…

Agu pork simmered with shell ginger, Okinawan rakkyo pickled in miso, mountain udo and river shrimp steeped in genmaicha

Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…

Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…

Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr