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Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil

Taking aroma as the theme, I present these by building on my everyday work. These are sake accompaniments expressing 'the scent of winter.' For ikura…

• Serves 1 · ¥800

• Cook time 1 min

Kuroge wagyu simmered sukiyaki-style

The signature dish is the Kuroge Wagyu Sukiyaki-Style Simmer. Under the theme "A Restaurant's Work, Ever-Changing," where meat dishes used to be…

• Serves 1 · ¥1,200

• Cook time 20 min

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Nodoguro Salad, Charcoal-Seared, with Charcoal-Scented Dressing

In front of the guest, burning-hot charcoal is placed into the dressing to transfer its aroma, and the dressing is then poured over the dish and…

• Serves 1 · ¥560

• Cook time 40 min

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

Corn Mineoka Tofu with Charcoal-Scented Sauce

Wrap the corn in plastic wrap while still in the husk, steam it for about 20 minutes, and once it's cooled enough to handle, clean it and separate…

• Serves 1 · ¥150

• Cook time 40 min

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

Hamo Surinagashi

I introduce a luxurious dish unique to summer, packed generously with hamo flesh and bursting with its deliciousness. Rather than the…

• Serves 1 · ¥1,500

• Cook time 30 min

Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: takes the flavor of yakiniku up a notch. I thought that many people in…

• Serves 1 · ¥1,800

• Cook time 1 hr

Teapot-steamed soup of peak season and first harvest, kuzu-dusted Ise lobster, abalone, matsutake, spinach, julienned yuzu

This is a dish where you can enjoy together the deliciousness of Ise ebi lobster and abalone, whose umami increases as the cold season approaches…

• Serves 1 · ¥8,000

• Cook time 30 min

Sesame tofu

The appetizer is sesame tofu. Normally we'd serve the ingredients laid out across separate vessels, but this time I arranged steamed abalone, caviar…

• Serves 1 · ¥1,650

• Cook time 2 days

New-season blanched pike conger, and lime-cured chicken grunt

The new-season blanched pike conger is finished with a plum-and-wasabi flavor, and the lime-cured isaki is brought together with ponzu jelly. To…

• ¥330

• Cook time 1 hr

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

Ayu and Eggplant Terrine, Uruka Red Wine Sauce

At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

• Serves 2 · ¥1,500

• Cook time 50 min

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200

• Cook time 1 hr