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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

Fugu milt and karasumi, steamed rice

Among all the delicious qualities of in-season fugu, this is a luxurious dish that lets you enjoy the rich umami of the milt -- called 'a jewel of…

• Serves 1 · ¥2,000

• Cook time 1 hr

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

Aromatic Grilled Sea Bass

This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

• Serves 1 · ¥690

• 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

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

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

Salmon Yaki-zuke and Salmon Milt

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥320

• Cook time 1 hr

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

December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani

I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a showy way — mindful of visual impact — without being…

• Serves 1 · ¥2,450

• Cook time 15 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

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

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

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

Late-season pike conger and early matsutake teapot-steamed soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

• Serves 1 · ¥550

• 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

Beef Tenderloin Stone-Grilled, Sea Urchin

This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

• Serves 1 · ¥800

• Cook time 3 min

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 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

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