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Guji and Matsutake Clear-Soup Course, Sous-Vide

This is a proposal for matsutake cuisine with a new sense of value. I myself have long experience studying Kyoto cuisine, and I like the philosophy…

• Serves 1 · ¥800

• Cook time 10 min

Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restuff it with lotus root, and steam it back into its…

• Serves 1 · ¥865

• Cook time 15 min

Tilefish Grilled with Shuto-Koji, New Bamboo Shoot Grilled with Sake and Salt

For the tilefish grilled with shuto-koji, I use amazake (fermented sweet rice drink). To make the amazake, I cook rice porridge at a ratio of three…

• Serves 1 · ¥650

• Cook time 1 hr

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

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Awaji onion and winter melon pureed potage

Because Awaji Island blooms with flowers through all four seasons and is known as the ‘Island of Flowers,’ I am mindful of how to make use of…

• Serves 1 · ¥787

• Cook time 1 hr

Fried Milt and Scallop, Turnip Mizore Agedashi Style

The key point of 'fried milt and scallop, turnip mizore agedashi style' is adding strong umami to the turnip mizore dashi using a stock taken from…

• Serves 1 · ¥600

• Cook time 1 hr

Shirokane pork and potato — an evolution of meat-and-potato stew

The main location of the establishment where I currently work has offered breakfast for some time, which made devising a new breakfast dish a…

• Serves 30 · ¥267

• Cook time 20 min

End-of-Season Winter Vegetables and Kawaba Hotaka Salmon Steamed in Hot-Spring Water

This course marking the end of the sake pairing makes use of napa cabbage and Japanese mustard spinach as end-of-season winter vegetables. For…

• Serves 1 · ¥860

• Cook time 40 min

Milt Tofu

Today, I have prepared a dish to pair with the white wine produced in Yamanashi Prefecture, where my workplace is located. First, this is the…

• Serves 1 · ¥500

• Cook time 1 hr

Bamboo shoot 'tofu,' bamboo shoot simmered in miso, and sweet-savory simmered mallard duck

This is a dish that expresses local heritage. My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount…

• Serves 1 · ¥320

• Cook time 1 hr

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

This is the first course. This purslane dish, hyo-boshi gomoku-ni, is one of the local dishes handed down in the Murayama region of Yamagata…

• Serves 1 · ¥120

• Cook time 40 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

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

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200

• Cook time 20 min

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

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

Fried Hamo and Shark Fin, White Miso Stew

This time I thought I'd try using shark fin. Shark fin is a signature ingredient of Chinese cuisine, and I think people picture dishes with a color…

• Serves 4 · ¥480

• Cook time 35 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

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

Corn Mousse, Sea Urchin and Chamomile Gelée

The corn mousse lets guests enjoy the sweetness of the corn in a refreshing way, through the fragrance of chamomile. We used soy milk rather than…