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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

Taro steamed in its skin, salt-steamed aigamo duck loin, smoked salmon kosode sushi, cream cheese sake-lees pickle, fig with white vinegar dressing

For the appetizer course I prepared dishes built around autumn's signature ingredients. Kinukatsugi can be made ahead and plated in advance, but…

• ¥460

• Cook time 15 min

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Horsehair-crab meat, lantern-shaped salmon sushi, eel sandwich, abalone and sudachi-citrus sandwich, tender-simmered octopus, corn-shaped seared sweet potato, dark seaweed with grated daikon and miso, lightly steamed chicken gizzard, herring-roe wakame fritter

For the picked horsehair-crab meat, we boil the crab in roughly 2% salted water for about 20 minutes, turn off the heat, let it stand for ten…

Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

Burdock wrapped in conger eel, baked kabocha cake with poppy seed, scallop in spicy vinegared miso dressing, Daikoku shimeji simmered with ginger, crab wrapped in nori, Pacific saury simmered with sansho peppercorns, oyster set in salted dashi jelly, tender-simmered abalone, salmon with land caviar

This is the seasonal assortment course. For the scallop in mustard-vinegar dressing, the scallop adductor muscles are soaked in 50°C water for about…

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

This is the appetizer course, plated on a leopard plant leaf. For the small turban shell dressed with jinda, sweet egg-yolk miso and olive oil are…

Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso

For the fava bean and shrimp sandwich fry, fava beans — an early-summer ingredient — are peeled and split in two, dusted with flour, and sandwiched…

Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style

This is the seasonal course. The good-fortune cod milt vinegared-miso dressing served in a yuzu shell uses seven ingredients, following the tradition…

Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso

These are the celebratory dishes, ten kinds in all. We combined auspicious items like datemaki and herring roe with tangy ones like Saikyo-zuke and…

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

First is the appetizer course. Ginkgo tofu normally uses kombu dashi, but this time soy milk was used instead. It is worked together from a ratio of…

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Thin-Sliced Turnip with Sesame Vinegar Dressing

This time it's a vinegared dish, but at our restaurant we don't force one into every menu — we serve it within the appetizer, or bring it out for…

Horse Mackerel Bone Senbei, Conger Eel Bone Senbei, Prawn Head Senbei, Coin-Shaped Bonito, Horse Mackerel Sasa-Zushi, Chicken Skin Nikogori, Steamed Abalone with Junsai, Hakata-Style Shiro-uri and Smoked Salmon, and Okra Pickled in Moromi

For the horse mackerel bone senbei, the bones left over from making the aji sasa-zushi — sushi wrapped in a bamboo leaf — are washed in a…

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

Western Salmon Mousse

The salmon sheet wrapping the appetizer's Western-salmon mousse is a store-bought product; since it's made from raw salmon and has little flavor on…