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Kombu-Cured Yellowtail with Mountain Yam

The vivid colors of ingredients such as yellowtail, scallion, and quail egg are wonderful.

Fig with sesame cream, salmon pressed hakata-style, grilled pharaoh cuttlefish with basil, smoked pike conger deep-fried and rolled around burdock, grilled whiting sandwich with mysid-shrimp soy flavor and aromatic vegetables, autumn salmon steamed yoro-style, eel roll, herring roe on kelp with an egg-yolk mustard sauce

For the appetizer's Fig with Sesame Cream, the figs discolor the moment they are bruised even slightly, so we use fresh, not-too-ripe fruit. The…

Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

• ¥50

• Cook time 10 min

Vinegar-cured sweetfish, hydrangea-style, seared and ice-chilled pike conger in yuzu vinegar, chakin-wrapped, Kamo eggplant mousse, nori-battered fried whiting and baby corn, sea eel simmered with sansho pepper, green pea 'plums'

Starting with the appetizers. For the vinegar-cured ayu, hydrangea-style, I dice dried kiwi, strawberry, and papaya small, soak them in white wine to…

Deep-Fried Corn Roll

This is the fried course. For the corn-wrapped roll, isaki (threeline grunt) is wrapped around foie gras — a luxury ingredient prized for its rich…

• ¥720

• Cook time 30 min

Spicy cod roe cheese, oyster nori rolls, yam and bottarga, smoked salmon lotus root rolls, ginkgo nuts

We arranged this as a small appetizer-style plate. For the mentaiko cheese, process cheese is cut into small cubes, steamed, and combined with…

Clear soup, 'Fukuoka Spring' (Ariake nori, bamboo shoot, and Muromi River icefish)

I am originally from Fukuoka Prefecture, and this expresses the original scenery of the spring dinner table from my childhood. This is a clear soup…

• Serves 1 · ¥900

• Cook time 1 hr

Autumn mackerel pressed into a kimono-shaped sushi, Pacific saury simmered Arima-style with sansho pepper, pinecone-cut arrowhead bulb, chestnut cracker, yam-bulbil fish-paste dumpling, persimmon wrapped paper-fold-style, persimmon-shaped quail egg, ginkgo-leaf-cut taro, maple-leaf-cut carrot, kuruma prawn deep-fried in a straw-bundle shape, pine-needle soba

Ginkgo nuts and miso-pickled egg with sea urchin dressing, apple and persimmon checkerboard coated in white sauce, Ishikawa taro with nori, spicy simmered shimeji, shrimp and sea bream ball-shaped sushi, pressed dried sardine sheet, deep-fried shrimp legs and lotus root

This is a sake accompaniment. We have arranged, in a display-style presentation, the little bites we normally serve between courses to go with sake…

Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing

This is a sakizuke, the appetizer. For the motte-giku with wasabi-vinegar dressing, motte-giku was not yet available, so I substituted yellow…

• ¥200

• Cook time 10 min

Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Seaside-style grilled abalone

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Soba Sushi, Adzuki Bean Risotto

This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…

• ¥470

• Cook time 1 hr

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Eel and Rolled Omelet Sushi

Uni and kumquat

For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

Mackerel wrapped in nori, swordtip squid nigiri, two pieces

This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Sea Urchin Rice

This is the palate-bridging course. It is sea urchin rice. Raw sea urchin is dipped in a thin batter and dropped into oil for a quick tempura. It is…

Crab bountiful-harvest-style deep-fry; autumn assortment

For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…