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Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

• Serves 1 · ¥420

• Cook time 50 min

Smoked Scallop, Autumn Cloud

These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

• Serves 1 · ¥447

• Cook time 1 hr

Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Housemade-miso sukiyaki-style (shaved burdock, Kujō scallion, grated yam dumpling, spicy condiment, truffle)

The meat course, 'housemade-miso sukiyaki-style,' is cooked and finished right in front of the guest; the smell of the beef grilling and the savory…

• Serves 1 · ¥1,200

• Cook time 10 min

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

• Serves 1 · ¥750

• Cook time 40 min

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Kuroge Wagyu Beef Wrapped in Fig

For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

• ¥800

• Cook time 30 min

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 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…

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

Fava Bean Shinjo

Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.

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

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

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

Wagyu Beef, Three Ways, Low-Temperature Grilled

This grilled dish, with its creatively devised presentation and serving style, is Wagyu Beef, Three Ways, Low-Temperature Grilled. Meat's composition…

• Serves 1 · ¥2,500

• Cook time 3 hr

Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki

A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a variety of fish, making lavish use of showcase…

• Serves 1 · ¥600

• Cook time 30 min

Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min