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Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Salmon skin-and-roe dumplings, soup course

A modern take on regional cuisine Original regional dish: sake kogawa-ni (simmered salmon skin) Wanting to preserve the 'deliciousness' handed down…

• Serves 4 · ¥800

• Cook time 1 hr

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 hr

Tenjin hot pot

This is a hot pot dish. This time we were given the theme of 'rethinking hot pot,' so we wanted to show a different way of presenting the work we…

• Serves 1 · ¥1,600

• Cook time 1 hr

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Rikyu-style sea bream dressed with kombu

I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…

• Serves 1 · ¥300

• Cook time 10 min

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

Awaji Numashima Pike Conger, ‘Skin-Beauty’ Hot Pot

A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…

• Serves 1 · ¥875

• Cook time 1 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki

The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…

• Serves 4 · ¥2,500

• Cook time 9 hr

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Grilled barracuda rice-ball ochazuke (young myoga, trefoil, sesame, arare, nori, wasabi)

The ochazuke dashi is poured over only after the grilled rice ball and all the other ingredients have been plated, but it's important not to pour too…

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Sixteen-grain Fukagawa rice, mushroom and egg soup (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…

• Serves 1 · ¥530

• Cook time 35 min

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min