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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

Lotus Root Shinjo, Chrysanthemum-Style Steamed

The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Sajima Octopus, Pear Vinegar

‘Pear vinegar’ is a technique with a long history, but pairing it with octopus reveals a fresh appeal. This is a mukozuke dish, a sashimi course…

• Serves 1 · ¥800

• Cook time 30 min

Egg Yolk Shuto Glaze

As for the appetizer "Egg Yolk Shuto Glaze," egg-yolk shuto (salted, fermented bonito innards) is an all-purpose glaze that tastes good drizzled over…

• Serves 1 · ¥215

• Cook time 2 hr

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

Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

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

Giant Pacific octopus grilled and steeped in dashi

This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

• Serves 1 · ¥460

• Cook time 1 hr

Hairy crab wrapped in lettuce (ginger gelée, sea grapes, shiso flower spikes, white asparagus)

At our restaurant, we focus on cooking that draws out the umami and flavor of the ingredients themselves. We're always thinking about the menu, and…

Shisen Cucumber and Aji Kinuta-Maki

I made this a dish where you can enjoy horse mackerel, which reaches its peak deliciousness in summer, together with crunchy Sichuan cucumber, in a…

• Serves 1 · ¥250

• Cook time 30 min

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

Crystal aspic

For the chilled simmered course, I designed it with couples in their thirties in mind, around the concept of “a refreshing concentration of dashi's…

• ¥180

• Cook time 40 min

Three-Fruit Jelly Terrine

Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

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

Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Isaki and Tomato Aspic

This is an appetizer course. For the isaki and tomato aspic, when making the tomato tofu, the tomato is seeded and blended, then — without squeezing…

• ¥480

• Cook time 40 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

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