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Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko

This is from our breakfast menu. The grilled fish is changed with the seasons to whatever is delicious at the time, and the dashi-maki omelet is…

• Serves 1 · ¥620

• Cook time 20 min

Charcoal-Grilled Hida Beef, with Grilled Mushroom Thickened Sauce

For the charcoal grilled Hida beef, we take a lean cut of meat called "togarashi," which is soaked …

Deep-fried wild sweetfish

This is a dish unique to summer: wild sweetfish from the Ado River, which flows through Kyoto and Shiga, are kept alive and then ice-stunned, and…

• Serves 4 · ¥3,000

• Cook time 20 min

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

Soft-shell turtle broth

Suppon broth is well received in September, when the summer heat is easing but the lingering warmth still leaves the body tired. We break down the…

• Serves 20 · ¥345

• Cook time 1 hr

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900

• Cook time 1 hr

A Soup Course Styled After Hanabira-Mochi, with Butterbur Sprout Tofu

This is a soup course styled after hanabira-mochi, the petal-shaped mochi confection eaten in January. I slice turnip somewhat thickly and let it…

• Serves 1 · ¥600

• Cook time 1 hr

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 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

Braised Fruit Pork Belly, Cheese-Baked '540' Potato

Bringing out the appeal of Hokkaido's overwintered vegetables Overwintered vegetables used: '540' potato, overwintered carrot, Kawanishi long yam…

• Serves 1 · ¥390

• Cook time 2 min

Kagoshima tea-leaf five-ingredient tofu dressing

This dish uses tea, one of Kagoshima Prefecture's proudest products — Kagoshima actually ranks first nationwide in tea output. Kagoshima tea is mild…

• Serves 3 · ¥300

• Cook time 30 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

Late-season pike conger and early matsutake teapot-steamed soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

• Serves 1 · ¥550

• Cook time 1 hr

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 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

Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion

Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts turning cold. Because we use a heated stone, you…

• Serves 1 · ¥330

• Cook time 30 min

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

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

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce

This time, we will be looking at Denpo-yaki. It is a dish cooked in earthenware, and is also called…

Abalone shinjo

This is the simmered soup bowl course. The dried sea cucumber ovary isn’t fully dried — it’s more of a half-dried, still somewhat raw state. At the…

• Serves 1 · ¥3,000

• Cook time 1 hr