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Water namasu, Daiō char minced with miso

As for Water Namasu, I'm told that in the region where I was born and raised, sailors used to eat it this way aboard ship. Wanting guests to taste…

• Serves 1 · ¥330

• Cook time 20 min

Tomato and Onion Droplet

I devised this as the zatsuke (the first dish served at the start of a banquet) within a summer set menu. This is a chilled soup course. For the…

• Serves 1 · ¥300

• Cook time 2 hr

Fig Mousse

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Corn pureed soup

This serves in place of the soup course (o-wan). The chicken tenderloin is soaked briefly in shio-kōji, and once the seasoning has taken, it is…

• Serves 5 · ¥500

• Cook time 30 min

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 hr

Whole Simmered Round Eggplant

From "Early-Autumn Eggplant Dishes, a Variety," this is a simmered dish. Whole Simmered Round Eggplant is a dish in which the round eggplant is…

• Serves 1 · ¥600

• Cook time 1 hr

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Sea Bass Grilled Tropical-Style

This is a grilled dish from a summer set menu. For the Sea Bass Grilled Tropical-Style, I remember this from when I had just joined Tokyo Kaikan, and…

• Serves 1 · ¥600

• Cook time 30 min

Abalone dressed with its own liver, stone-grilled

A dish that makes it easy to order another drink. The aroma of butter makes it easy for women to enjoy as well.

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min

Winter melon and freeze-dried tofu naruto roll, pork belly steamed with salt and lemon

This is an introduction to the simmered assortment from the summer course. For the winter melon and freeze-dried tofu naruto-maki, the winter melon…

• Serves 3 · ¥300

• Cook time 40 min

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

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

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

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…

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days