Top Chef Selection ~Pioneers~ Recipe

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000
• Cook time 20 min

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000
• Cook time 3 hr

Herring and eggplant

Herring and eggplant is a classic summer combination in Kyoto. I finish it thoroughly and carefully, without trying anything gimmicky. In particular…

• Serves 6 · ¥1,000
• Cook time 50 min

Eel and Agedashi Tofu

It's important to time the eel's grilling to finish together with the tofu's frying, so guests can enjoy the exquisite tenderness of both the tofu…

• Serves 4 · ¥2,000
• Cook time 25 min

Softshell Turtle and Lotus Root Shinjo

The softshell turtle's simmering liquid is drawn out with sake and water for 30 minutes, skimming off the scum as it goes, then seasoning is added…

• Serves 20 · ¥6,000
• Cook time 1 hr

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200
• Cook time 20 min

Eel Hot Pot

Throughout the year, our restaurant serves a hot-pot-style dish within the tasting menu that focuses on seasonal ingredients. This time it's a hot…

• Serves 1 · ¥1,000
• Cook time 1 hr

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700
• Cook time 1 hr

Torigai and Mizunasu Clear Soup

This dish combines ark shell, a prized ingredient known as a springtime-to-early-summer delicacy, with mizunasu (a mild, juicy eggplant variety from…

• Serves 1 · ¥1,500
• Cook time 1 days

Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200
• Cook time 12 hr

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200
• Cook time 20 min

Ishiyaki Abalone, Liver-Butter Sauce

The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…

• Serves 1 · ¥600
• Cook time 3 hr