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Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi

For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…

Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

Kazunoko-Konbu Wrapped in Squid, Green Asparagus Yawata-Maki

This is the appetizer course. For the herring roe on kelp wrapped in squid: desalt it as usual. Removing all the salt would leave it flavorless, so…

Thin-sliced turnip and salmon with kombu, Hakata-style, conger eel rolled into a cylinder, sea cucumber and cod milt dressed together, plum-blossom-shaped arrowhead tuber, jellied simmered cod roe, and whole dried fish

This is the appetizer course. For the senmai-kabu and salmon kombu Hakata-style, steep young turnip in a kombu-infused salt brine, and slice smoked…

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

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

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Dongpo-Style Sesame Tofu

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

Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min

An Assortment of Sake Accompaniments

Among the assortment of sake accompaniments, the burdock shaved to resemble soba noodles has such a good texture that guests often ask for a second…

Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

This is the appetizer course. For the icefish in the cherry-blossom sushi, rinse the icefish in lightly salted water and lay them one by one on a…

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Bamboo Shoot Grilled with Kinome; Diamond-Shaped Kamaboko; Clam and Rapeseed-Flower Sushi; Bamboo Shoot Simmered in Shirozake; Icefish, Bonbori-Style Grilled; Lily Bulb and Tachibana Citrus Chakin; Halfbeak, Cherry-Blossom Dried; Three-Colored Dango

Titled "Appetizers, Grilled and Simmered Dishes for Early Spring," this begins with the appetizer course. I prepared a single warm dish, a dish tied…

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Cherry-blossom bamboo shoot with naruto-rolled wakame, simmered octopus, long Japanese parsley and icefish rolls, and more

For the cherry-blossom-shaped bamboo shoot with Naruto-rolled wakame, I prepared bamboo shoots shaped and colored like cherry blossoms, alongside…

Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

This time, this is a dish meant to be enjoyed around the time the first cherry blossoms are announced to be opening. This is the tray course. We…

• Serves 1 · ¥700

• Cook time 1 hr

Icefish and crab salad with spring greens

This is the appetizer. For the icefish and crab salad with spring greens, I prepare the bracken, hosta shoot, and rapeseed blossom, then steep them…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Knotted tilefish, deep-fried okitsu-style, pine-cone-cut arrowhead tuber, icefish and apple deep-fried in a julienned wrap, angelica-tree shoots fried in egg-yolk batter, tomato-colored wheat gluten tied in a knot, and garland chrysanthemum deep-fried in a fan shape

The final course is the deep-fried dish. For the knotted tilefish okitsu-age, in Shizuoka a one-night-dried tilefish is called "okitsu-dai," so we…