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Octopus simmered in shio-koji, abalone simmered with rice, Kurosengoku black soybeans and lily bulb chakin, sweet-savory sautéed overwintered burdock

This is an appetizer using Hokkaido's overwintered squash and overwintered burdock. The flavor of the Yukigesho kabocha (a snow-white Hokkaido…

• Serves 1 · ¥450

• Cook time 1 min

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Sashimi: Daikon Wrap

This is the sashimi course. I added a twist to the presentation, bringing some fun to an otherwise ordinary sashimi course. Which fish is inside is a…

• Serves 1 · ¥800

• Cook time 15 min

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

Pike conger and shrimp Yoshino-ni, furofuki winter melon

The hamo (pike conger) and shrimp yoshino-ni is a dish where each ingredient's flavor layers with the eggplant and corn, so every individual taste…

• ¥695

• 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

New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 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

Crab fish-paste dumpling (baby mustard greens, yuzu)

When making the crab fish-paste dumpling, I run scallop through a food processor and combine it with crab meat, so that the crab's natural flavor…

• Serves 1 · ¥3,800

• Cook time 1 hr

Baked Pear Clafoutis

Hearing "pear" tends to bring to mind something like a compote, so this time I created a clafoutis instead. The key point is adding the batter little…

• Serves 1 · ¥87

• Cook time 40 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Matsuba Crab Chawanmushi in a Yuzu Shell, Finished with White Miso

This dish allows you to enjoy the fresh and refreshing scent of yuzu, the rich aroma of the dashi s…

• Serves 1 · ¥1,200

• Cook time 1 hr

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 min

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 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

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000

• Cook time 3 hr

Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restuff it with lotus root, and steam it back into its…

• Serves 1 · ¥865

• Cook time 15 min

Beef Tongue Wrapped in Shiso

Next, I bring out the fried dish. I think fried food tastes best once the sake has kicked in a bit, or when you're hungry. For the beef tongue…

• Serves 1 · ¥400

• Cook time 1 hr

Tilefish Grilled with Shuto-Koji, New Bamboo Shoot Grilled with Sake and Salt

For the tilefish grilled with shuto-koji, I use amazake (fermented sweet rice drink). To make the amazake, I cook rice porridge at a ratio of three…

• Serves 1 · ¥650

• Cook time 1 hr