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Mock eel raft, snow crab grilled with a grated daikon glaze, coin-shaped salmon and corned beef cheese, five-color potato sushi in a twisted rein shape, petit tomato stuffed and grilled

This is the appetizer course. For the damselfish chimaki-zushi (sushi shaped like a bamboo-leaf-wrapped dumpling), the sushi rice is mixed with a…

Tomato and soy milk kneaded tofu

The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

New-Greenery Style, Sea Bream Milt Tofu

This is the clear-soup course. After sautéing the spinach, I add a pinch of salt, bind it with egg white, cool it quickly, blend it, and pass it…

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Okutone Trout and Spring Vegetable Carpaccio

This is a sashimi course dish that expresses local heritage. For the Okutone trout and spring vegetable carpaccio, I paired Okutone trout, a branded…

• Serves 1 · ¥320

• Cook time 30 min

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Early-summer tofu, seared whiting

This is a clear-soup course. For the Satsuki tofu, I made it as a mugwort tofu. I worked seven or eight parts kombu dashi with one part pure white…

• ¥180

• Cook time 1 hr

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr

Asari clams and spring daikon, simmered and steeped

The asari clams and spring daikon simmered and steeped is a dish devised with inspiration from a dish by my mentor, Rokusaburo Michiba. Using the…

• Serves 1 · ¥2,000

• Cook time 1 hr

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Beef Tongue, Miso Simmered and Grilled

This is a grilled dish. For the beef tongue, miso simmered and grilled, the tongue must first be prepped after purchase. There are various methods…

Spanish mackerel namerō

This is a dish devised as a substitute for the sashimi course, with the presentation carefully considered. Sawara namerō (a minced raw-fish dish…

• Serves 1 · ¥500

• Cook time 30 min

Braised pork belly in black vinegar

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

This is a modern arrangement of a Fukushima local dish. The original local dish consists of "cabbage mochi, miso kanpura, and maple salmon." We…

• Serves 2 · ¥200

• Cook time 50 min

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

Wild Red Sea Bream from the Genkai Sea, Grilled with Shio-Kōji

This is the grilled course. For the wild red sea bream from the Genkai Sea grilled with shio-koji, the sea bream is filleted into three pieces…

• ¥536

• Cook time 2 hr

Sesame Tofu-Vinegar Dressing, Simmered Tendon Aspic, Basil Miso Dressing

This is a set of three appetizers. For the sesame tofu-vinegar dressing: beef tongue is high in protein, low in calories, has little off-flavor, and…

Sea urchin terrine; herring roe on kelp stuffed into udo; mantis shrimp with young greens; octopus in jellied simmer; young ayu simmered Koshu-style; halfbeak cured shobu-style; duck 'rock' terrine

For the appetizer's young ayu simmered Koshu-style, since it is young ayu the bones are not much of a hindrance, but I still simmer it until tender…