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Spanish mackerel and turnip

This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

• Serves 1 · ¥600

• Cook time 2 hr

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Rice, Rice, Rice

Rice is an inseparable presence in Japanese cuisine, so as a chef standing in a position connecting producers and consumers, I created this dish with…

• Serves 2 · ¥400

• Cook time 40 min

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

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…

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

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

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

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…

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

Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…

Clam in clear seafood broth

Guests enjoy the natural, deeply concentrated umami of Kashimanada clams, carefully drawn out through meticulous preparation, together with crisp…

• Serves 2 · ¥3,500

• Cook time 45 min

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 min

Rice cooked with beef tongue, topped with fresh sea urchin

• ¥3,470

• Cook time 40 min

Ise lobster shell-simmered, turnip sauce, bottarga kōsen

For the additional course, I use a whole Ise lobster, gorgeously and extravagantly. I express the image of 'brocade autumn' -- yellow maple leaves…

• Serves 1 · ¥2,020

• Cook time 20 min

Autumn Raw Seafood Hassun

The dry-ice presentation contributes to the excitement of the banquet.

Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Brandy-Steeped Grilled Persimmon

This is the fresh-fruit dessert (mizugashi) course. For the Brandy-Steeped Grilled Persimmon, grilling the persimmon brings out more sweetness and…

• Serves 4 · ¥800

• Cook time 30 min

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

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

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr