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Rolled Carp in Miso Broth

The clear soup course, being May, is rolled carp in miso broth. The carp is bone-scored, wrapped individually in kyogi (thin wood-shaving wrapping…

Shrimp-shaped taro simmered to soak up broth, multi-budded taro tumble-simmered in a glaze

This is the simmered course. We finished the ebi-imo and yatsugashira using two different techniques: Kyoto-style fukume, simmering gently so the…

Abalone and bamboo shoot shinjo

This is the clear-soup course. For the abalone and bamboo shoot shinjo, the abalone is topped with kombu and sliced daikon, vacuum-sealed, and…

Sea bream, kombu-cured

This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…

Grilled fat greenling with sansho leaf, summer vegetable stew

I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…

Shark fin lotus root cake

The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…

Clam Rice

For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…

Clear-soup style, knotted whiting coated in kuzu starch

Ise Lobster Simmered with Saffron

This is an assorted simmered dish (takiawase). The Ise lobster with saffron came from a hint I picked up from the paella served at a Spanish…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Powdered Bonito Style

For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…

Abalone wrapped in thin kelp sheet

Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,040

• Cook time 40 min

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr

Carp simmered in a sweet glaze

Yonezawa carp, promoted by Lord Uesugi Yōzan — carp umani

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…