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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…

Nanatsuboshi sardine dressed with okara, fava bean and cherry-blossom fragrance jelly, udo deep-fried Tosa-style

Three spring-color dishes. First, nanatsuboshi ("seven stars") dressed with okara: nanatsuboshi is another name for sardine, so called for the spots…

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

Ishikawa taro simmered with plum, foie gras jelly, hoshiko temari sushi, scallop castella, Hakata-style suizenji nori, okra and egg-yolk sushi, green-simmered fava beans

Next is an assembled platter in a mixed-assortment style. These days you really have to watch food costs, so I've made this from ingredients that are…

Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Tender-Simmered Octopus

Last is the simmered dish. For the tender-simmered octopus, thoroughly remove the sliminess from the octopus, wash it, and tenderize it by pounding…

Kuruma prawn and sea urchin, iris-pattern sushi, myoga sushi

Starting with the appetizers. For the kuruma prawn and sea urchin set in a clear aspic, I prepare the kuruma prawn as usual, skewer it straight with…

Fava Bean Tofu

Tenmame tofu is one of the sakizuke dishes. It's set using fava beans and soy milk. I've poured in a light savory dashi as well, but you can enjoy it…

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Spanish mackerel, Hakata-style deep-fry

For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Spring Festival

For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…

Lotus root puree soup, fried summer vegetables

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Whiting and fava bean, simmered medley