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Ishiyaki Abalone, Liver-Butter Sauce

The firm texture of the meat and the rich flavor of the liver sauce combine to create a dish that i…

• Serves 1 · ¥600

• Cook time 3 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Wild Mountain Vegetable Sawani-Wan

You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…

• Serves 1 · ¥580

• Cook time 30 min

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

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

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Clam shinjo

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 · ¥400

• Cook time 1 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Whole eggplant simmered in broth, topped with yuba sauce

This time, under the theme "Early-Autumn Eggplant Dishes, a Variety," -- eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥300

• Cook time 1 hr

Nanohana Espuma Sauce, Herring Umani, Bamboo Shoot Tosa-ni, Pine-Cone-Cut Kuwai, Shogoin Daikon,

This is a dish paired with white wine produced in Yamanashi Prefecture. For the simmered Shogoin daikon, it is cut, peeled, boiled in rice-rinsing…

• Serves 1 · ¥420

• Cook time 2 hr

Grilled Matsutake, Seared Hamo

Appealing to the eye — watching it grill is a feast for the eyes. Matsutake mushroom and hamo (pike conger), two premium autumn ingredients, being…

• Serves 1 · ¥980

• Cook time 30 min

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Shark fin chawanmushi

This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…

• Serves 1 · ¥700

• Cook time 5 hr

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300

• Cook time 1 hr

Ezo Deer Tsukune, Cabbage-Wrapped

Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…

• ¥606

• Cook time 30 min

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

Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

The fragrance of home: 'Sakura shrimp'

The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…

• Serves 1 · ¥1,500

• Cook time 25 min

Overwintered napa cabbage wrapped in ancient rice, minced raw herring, pickled herring, herring roe

This is the rice course. The overwintered vegetables used are overwintered napa cabbage, overwintered cabbage, overwintered carrot, and overwintered…

• Serves 1 · ¥340

• Cook time 1 min

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Sea Bream Grilled with Western Vegetables

This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

• Serves 1 · ¥2,050

• Cook time 30 min

Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion

I myself love roast beef, and one time I tried topping roast beef with simmered okara — it was delicious, so I decided to put it on the menu. Okara…