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'Whale' — whale throat cartilage (Onagawa's traditional food culture: 'Whale')

This is the appetizer course. Taking as its theme the 'whale culture' rooted in Onagawa, a town on the eastern side of Miyagi Prefecture, I hoped…

• Serves 1 · ¥398

• Cook time 2 days

Five-color namasu

Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

Green pea mousse, grilled banana with a miso glaze, water shield soda, threeline grunt kombu-cured mountain-vegetable salad, horse mackerel and celeriac terrine

This is the appetizer course. For the fresh greenery mousse, 100 g of green-pea paste, 30 g of dashi, and 25 g of fresh cream whipped to about 85…

Monkfish liver rolled like folded paper, quick-blanched crab claw, crab roe with sea urchin, raw cod roe simmered to infuse flavor, snow-ring lotus root vinegar pickle, served in a hollowed yuzu shell

The monkfish liver hosho-maki is a longstanding technique, but I thought pairing it would let guests enjoy not only its rich umami but also the…

• ¥430

• Cook time 20 min

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

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Kombu-cured spring sea bream

Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…