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Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min

Low-Temperature Roasted Pork Loin

This is the grilled course. The low-temperature roasted pork loin is made using a new piece of cooking equipment called VCC, which lets you set the…

• ¥1,000

• Cook time 1 hr

Chicken grunt smoked sashimi

This is the mukōzuke, the sashimi course. I made this as the isaki smoked sashimi we serve at the restaurant. Warm-smoke the isaki over cherry wood…

• ¥680

• Cook time 30 min

Horse Meat in Consommé

This is the soup course. For the horse meat in consommé: wanting a deep brown color, I made it using horse shin bone and carcass, simmering it for…

• ¥3,000

• Cook time 2 hr

Abalone sansho cream, beef cured with kombu, three kinds of jelly, turban shell simmered in savory broth, white asparagus in an early-summer coating

This is the appetizer course. For the abalone sansho cream: add sake with the alcohol boiled off to the abalone, vacuum-seal it, and reconstitute it…

• ¥5,000

• Cook time 1 hr

Steamed Chicken with Tosazu Vinegar Jelly

This is the vinegared dish course. For the steamed chicken with tosazu jelly: place salt, ginger and the green part of a long onion (naganegi) on…

• ¥180

• Cook time 40 min

Sweetfish, wrapped and deep-fried

• Serves 7 · ¥350

• Cook time 40 min

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Beef Miso Yūan-yaki

This is the grilled course. For the beef miso yūan-yaki: needle-tenderize the cut surface of the meat, marinate it in the miso yūan-yaki marinade for…

• ¥480

• Cook time 35 min

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…

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Wagyu Sansho Pepper Roast Beef

This is a course served toward the end of the meal. For the wagyu sansho pepper roast beef: prepare the Japanese Black wagyu, rub in salt, pepper and…

Eel Jade Roll

This is a simmered course. For the grilled shark fin: it is combined with shang tang (a rich Chinese stock), dried shiitake, and dried scallops, then…

Double flavored bouillon

A dish of minced chicken thigh meatballs served with a broth of white fish bones and kelp, and…

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea

This is a grilled course. For the blackthroat seaperch grilled with shuto: the fish is rinsed and cleaned, steeped in sake cut with water for about…

Char dusted with kuzu starch

This is a clear-soup course. For the char dusted with kuzu starch: the char is cleaned, salted, cut into fillets, and given fine cross-cuts…

Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab

This is a seasonal-vegetable course. For the Shinshu salmon with silky egg-yolk sauce: the Shinshu salmon is prepared, salted heavily, cut into…

Oil-Poached Sardines, Conger Eel Kombu Roll, Pike Conger and Winter Melon Roll

These are the simmered dishes. For simmered dish one, oil-poached sardines: the sardines are steeped in olive oil as if marinating them, then cooked…

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Female snow crab chawanmushi (thin kuzu-thickened style, mitsuba stems, yuzu zest)

For kōbako crab chawanmushi, the dashi is what makes it. Grilling the emptied crab legs and taking dashi from them produces excellent dashi.

Sardine grilled with fermented mash, conger eel rolled with burdock, grilled pike conger with plum soy sauce

These are the grilled dishes. For the burdock in grilled dish two, conger eel yawata-maki, I finished it this time in a kinpira (sautéed…

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…