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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

Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi

At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the guest, offering a comprehensive dining experience…

• ¥8,000

• Cook time 30 min

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

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

Tilefish Matsukasa-age, with Sweet-and-Sour Thickened Sauce

Pine-cone-style fried tilefish is a classic dish, but I wanted to add a bit of a twist to the flavor. Wanting to serve it in the style of the Chinese…

• Serves 1 · ¥1,000

• Cook time 20 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

Young Chicken in Milky White Sauce

Young chicken, steamed and pan-fried, in milky white sauce: steaming the chicken alone wouldn't feel like much of a change, so after steaming it I…

• ¥145

• Cook time 40 min

Seven fortunes, sevenfold luck

I created this under the theme "Ryokan Cuisine Today." First is a warm dish. Titled Shichifuku Shichi'un, I chose seven ingredients whose Japanese…

• Serves 1 · ¥380

• Cook time 2 days

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

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

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 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

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• 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

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• 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

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

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