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Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr

Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Grilled Eggplant Tartare-Style

For the grilled eggplant tartare-style, the moisture is drawn out of the grilled eggplant, which is then finely minced and worked until sticky, and…

• Serves 1 · ¥200

• Cook time 30 min

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Tuna, pen shell, salmon

This is the kassen course (sliced raw fish). The aspic base uses the clear liquid drawn from tomatoes. The tomatoes are frozen once, then brought…

Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune

The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…

Pureed raw asparagus soup

This is a raw asparagus pureed soup. I prepared it as a zatsuki -- the dish served first, as soon as guests are seated -- meant to be enjoyed like a…

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…

Eel grilled in go-stone shapes

For the grilled course, I wanted to use shogi (Japanese chess) — much talked about these days — as the motif, but it proved too difficult, so I…

Salt-pounded spiny lobster

Double-stuffed red sweet peppers, deep-fried with a mustard coating

For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…