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Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Deep-fried and simmered monkfish

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥250

• Cook time 40 min

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo

At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as…

Potato, Octopus, and Kabocha Squash, Tender-Simmered Live Octopus

"Drawing out the appeal of Hokkaido's overwintered vegetables." The overwintered vegetables used here are Niseko 540 potato and Dark Horse kabocha…

• Serves 1 · ¥620

• Cook time 2 hr

Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Eggplant, Turnip, Lotus Root Dumpling, Tomato, Green Beans

This is a simmered dish, prepared as a chilled version. I score the eggplant in a bellows pattern, then soak it for a while in alum water with Bon…

• ¥250

• Cook time 50 min

Turban shell and spring vegetables

As for the sazae and spring vegetables with amanatsu citrus sorbet, every ingredient is locally sourced, making it a dish that conveys the sense of…

• ¥1,755

• Cook time 2 hr

Dried daikon spiral roll, sea bream shinjo and minced shrimp terrine, herring kelp roll, tender-simmered beef, tube-cut burdock and accordion-cut kabocha

We prepared two simmered dishes. For the dried daikon Naruto-maki, we first peel the daikon into a continuous thin sheet, parboil it once to remove…

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 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…

Deep-Fried Amberjack

For the deep-fried kanpachi (amberjack), I lightly salt the kanpachi, coat it in potato starch, and deep-fry it. In place of the lemon-soy sauce…

• ¥355

• Cook time 10 min

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Nanohana Espuma Sauce, Herring Umani, Bamboo Shoot Tosa-ni, Pine-Cone-Cut Kuwai, Shogoin Daikon,

This is a dish paired with white wine produced in Yamanashi Prefecture. For the simmered Shogoin daikon, it is cut, peeled, boiled in rice-rinsing…

• Serves 1 · ¥420

• Cook time 2 hr

Diamond-shaped shinjo

This is a clear-soup course. Since it is March, mindful of the Doll Festival, I made a diamond-shaped shinjo inspired by diamond rice cakes. Of the…

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

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered

As for the bamboo shoots simmered in clam brine, they are normally simmered with bonito dashi and wakame to make wakatake-ni (bamboo shoots and…

• ¥1,300

• Cook time 1 hr

White asparagus in tofu dressing, new cabbage and salmon sushi with mustard mayonnaise, butterbur bud grilled with sesame miso

This is course four. For the white asparagus in shira-ae — a tofu dressing — the white asparagus is parboiled in water with oil and flour added — a…

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Simmered dried skate (Yamagata Prefecture)

This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

• Serves 2 · ¥850

• Cook time 3 hr

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr