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Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Soba shinjo, quail dumplings, late-season matsutake

This is the soup course. The soba shinjo uses soba, mochi flour, and Japanese mountain yam, so it uses every part that makes up the character for…

• Serves 4 · ¥200

• Cook time 30 min

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

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

Pine-nut sesame tofu

Adding pine nuts releases oil from them, which keeps the tofu from turning hard. This appetizer course is pine-nut sesame tofu. Sesame tofu turns…

• Serves 1 · ¥900

• Cook time 1 hr

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

Crab Yaki-Shabu, Sesame Ochazuke

This is the rice course made with Hokkaido's overwintered vegetables: "overwintered cabbage, snow-covered carrot, crab yaki-shabu with sesame…

• Serves 1 · ¥1,520

• Cook time 1 hr

Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

White sesame tofu, fragrant steamed sweetfish, quail egg styled as eggplant, steamed abalone, foie gras hakata, corn shinjo, muscat grapes in tofu dressing

This is the appetizer course, a seven-item assortment. The fragrant steamed ayu is steamed with a fragrant oil used in Chinese cooking added to the…

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Soft-shell turtle, lightly steamed

Suppon rice-flour dumpling in julienned-vegetable broth

This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…

• Serves 1 · ¥375

• Cook time 2 hr

Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing

Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Mekaja Vichyssoise-Style Winter Melon Surinagashi

This is the soup course. For ‘Mekaja Vichyssoise-Style Winter Melon Surinagashi,’ mekaja (Lingula anatina, a lamp-shell brachiopod) is a seafood…

• Serves 1 · ¥700

• Cook time 2 hr

Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu

When folding the grated turnip into the meringue, it's important not to overmix — I think it's best to fold it in loosely, leaving the fluffy texture…

Yuzu-shell grilled dish, carrot castella, pine-needle-skewered ginkgo nuts, yellowtail wrapped in daikon and grilled, simmered abalone

The appetizer course is plated in the same dish as the grilled course, each item served separately. For the yuzu-shell grilled dish: the milt is…

Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Deep-Fried Hamo with Rikyu Sauce

This is the lidded-bowl course. For the deep-fried hamo (pike conger eel) with Rikyu sauce, the hamo is filleted, the fine bones scored, and it is…

Sea bream roe simmered tosa-style with bonito flakes, thin-sliced octopus steeped in a sake-based seasoning sauce, clams steamed with rice, beltfish rolled with butterbur shoots, smoked bonito

There are five appetizers, arranged in groups of two and three. The first is sea bream roe simmered tosa-style. For the sansho-leaf jelly poured over…

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min