SEARCH

Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Chilled Kamo eggplant, Saikyo-miso-simmered

A confident signature dish that has been on the menu since the restaurant first opened.

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

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Sweet shrimp and scallop with egg-yolk vinegar sauce

The cashew nuts are deep-fried in cold oil in a pan for about 25 minutes. This significantly increa…

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

Chilled green tea and chicken (Mt. Fuji ice-drawn dashi, green tea, Suruga shamo chicken soup, avocado jade, eggplant wrap)

Thinking afresh about dashi in Japanese cuisine, I realized it's created through the synergy between glutamic acid and inosinic acid, the umami…

• Serves 10 · ¥350

• Cook time 30 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

Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

• Serves 2 · ¥450

• Cook time 50 min

Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

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

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

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

Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh

For the simmered-soup course, the softshell turtle lily bulb manjū gets a chewy texture and more substance by adding a little mochi flour to the lily…

• Serves 1 · ¥500

• 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…

Crab Miso Gratin

For the red snow crab gratin, I combine rustic country miso and white miso, and add crab miso — the crab's own tomalley — to finish a richly flavored…

• Serves 10 · ¥151

• Cook time 50 min

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…