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Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

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…

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)

Jinhua pork is a breed known as 'the phantom pig,' characterized by its distinctive umami and richness. The meat is placed whole, still in the block…

• ¥460

• Cook time 14 hr

Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

Turban shell with liver dressing, roe-bearing shrimp, spring cabbage Hakata-style, pressed chicken terrine with fava bean aspic, angelica-tree shoot smoked salmon roll, burdock wrapped in conger eel, icefish plum uiro, lotus root stuffed with orange, rapeseed blossom and prosciutto roll

Celebratory dishes. The sazae with liver dressing: the sazae is steamed with sake, then its liver is combined with a tofu-based white dressing to…

• ¥590

• Cook time 2 hr

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Isaki Deep-Fried with Ume Vinegar

Isaki (threeline grunt) deep-fried with ume vinegar is a fried dish for the height of summer, so I finished it with ume vinegar for a refreshing…

• ¥365

• Cook time 1 hr

Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

This grilled dish uses butterfish, burdock, and lotus root as end-of-season winter ingredients. The facility where I work in Kusatsu, Gunma is…

• Serves 1 · ¥965

• Cook time 40 min

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…

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 min

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

Beef Loin Sawani-Style Clear Soup

This is a clear-soup course. Beef loin sawani-style clear soup was created for guests who are not fond of fish. I lightly sear the beef loin…

Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb

This is a dish meant to accompany sake. For the fruit cheese, candied beni-amanatsu peel is mixed with finely diced cream cheese and shaped into a…

Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

This is the first course. This purslane dish, hyo-boshi gomoku-ni, is one of the local dishes handed down in the Murayama region of Yamagata…

• Serves 1 · ¥120

• Cook time 40 min

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

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…

Tilefish and Tennoji turnip, steamed with a foie gras filling

This makes use of Tennoji turnip at the end of its season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 4 · ¥2,800

• Cook time 30 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Ise Lobster in Sesame Miso

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…

• Serves 1 · ¥1,300

• Cook time 30 min

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min