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Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min

Clam shinjo, turnip simmered with a hint of plum

With the presentation in mind, I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. For the clear-soup course, I…

• Serves 1 · ¥280

• Cook time 40 min

Japanese-Style Gratin

Japanese-Style Gratin uses scallop, but it can also be made deliciously with pen shell, cockle, or Ezo ishikage cockle. Rather than simply searing…

• ¥700

• Cook time 1 hr

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Clear soup, 'Fukuoka Spring' (Ariake nori, bamboo shoot, and Muromi River icefish)

I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table from my childhood. This is a clear soup…

• Serves 1 · ¥900

• Cook time 1 hr

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

Fragrance of Peach Blossoms

This expresses Fukuoka through cooking. I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table…

• Serves 1 · ¥900

• Cook time 30 min

Grilled Spanish mackerel pot-cooked rice

We propose 24 pleasures across a single year. The cool, refreshing aroma of watercress stimulates the appetite.

Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

Gunma Prefecture Masuda Beef, Low-Temperature Roast

My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount Tanigawa, in Minakami, Gunma Prefecture. The view…

• Serves 1 · ¥820

• Cook time 1 hr

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 min

Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

A fermented soybean sauce that brings these powerful ingredients together.

Cherry-blossom steamed fat greenling

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef

This is the grilled course. The lily bulb monaka is said to be an old technique, in which we use an egg-yolk paste as the filling for the monaka…

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…