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Eel and cucumber in vinegar

This is a vinegared dish. We always include one eel dish in the summer course. This time we made it as the classic unagi-zaku, shaped into an eel…

• Serves 1 · ¥450

• Cook time 40 min

Three-aroma grilled horse mackerel

This is a grilled dish I devised around the theme of new ways of serving seafood. For the Horse Mackerel Sanka-yaki, 'sanga-yaki' — written with the…

• Serves 1 · ¥700

• Cook time 40 min

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

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Tamagawa raw abalone

A soup-course variation built around regional ingredients. ‘Tamagawa Namagai’ takes its name from a play on words: I poured tama-dashi (a rich…

• Serves 1 · ¥600

• Cook time 30 min

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 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

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min

White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Chilled Golden-Wave Soup; Crystal Ise Lobster

One egg to two go of stock is too soft; just under two go works better, served warm or chilled. For crystal Ise lobster, we pick apart the meat, bind…

Jade-green simmered eggplant and Pacific saury simmered and steeped in broth

This is a paired simmered course. The Jade-Green Simmered Eggplant is a dish prepared using a cooking method involving oil, but it's cooked so that…

• Serves 1 · ¥300

• Cook time 3 hr

Chicken grunt, skin seared yakishimo-style

This was created with couples in their thirties and forties in mind. For the skin-seared isaki, the skin is often discarded, but it is actually…

• ¥400

• Cook time 30 min

Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

• Serves 1 · ¥1,200

• Cook time 1 hr

Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

Small Eggplant Jelly

We slowly steep the grilled eggplant in a broth with a touch of consommé added, until it becomes soft and infused with flavor.

Fresh Fish and Sunomono

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 · ¥1,150

• Cook time 3 hr

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

Shrimp, Sea Urchin, and Okra Terrine, Tender-Simmered Abalone, Simmered Kabocha Squash, Shiitake Mushroom, Winter Melon Simmered in Soup

This is a chilled simmered dish. Wanting to offer something refreshing, I set shrimp, sea urchin, and okra together into a terrine. For the…

• ¥1,000

• Cook time 2 hr

Pike conger stuffed with sea urchin, lightly coated in kudzu starch

For 'Hamo Stuffed with Sea Urchin, Yoshino-Style,' the hamo (pike conger eel) is bone-scored, and sea urchin is stuffed into the scored meat to serve…

• Serves 1 · ¥455

• Cook time 1 hr

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…