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Round eggplant oil-steamed with burnt sesame-soy sauce

The origin of Japanese cuisine lies in enjoying the aroma and taste of ingredients and the passing of the seasons. However, as diversification of…

• Serves 5 · ¥980

• Cook time 30 min

Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Autumn sakura shrimp pureed soup

From the theme "A Restaurant's Work, Ever-Changing," this is a clear-soup course. The Autumn Sakura-Shrimp Puree Soup uses the juvenile sakura shrimp…

• Serves 1 · ¥200

• Cook time 30 min

Eel and Agedashi Tofu

It's important to time the eel's grilling to finish together with the tofu's frying, so guests can enjoy the exquisite tenderness of both the tofu…

• Serves 4 · ¥2,000

• Cook time 25 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…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…

Matsuba Crab Chawanmushi in a Yuzu Shell, Finished with White Miso

This dish allows you to enjoy the fresh and refreshing scent of yuzu, the rich aroma of the dashi s…

• Serves 1 · ¥1,200

• Cook time 1 hr

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

Sake Lees Risotto

This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…

• Serves 1 · ¥300

• Cook time 50 min

Awaji beef, curry-spiced simmer

Awaji Beef Indo-ni (curry-spiced simmer) cooks the Awaji beef slowly at low temperature, leaving it moist and tender while deepening its umami. The…

• Serves 1 · ¥730

• Cook time 2 hr

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 hr

Hamaguri Clam Fragrant Fry

The hamaguri clam fragrant fry is a dish you can recognize as hamaguri at a glance, but the moment your chopsticks pierce the panko-crusted lid, the…

• ¥559

• Cook time 1 hr

Beef Tongue Wrapped in Shiso

Next, I bring out the fried dish. I think fried food tastes best once the sake has kicked in a bit, or when you're hungry. For the beef tongue…

• Serves 1 · ¥400

• Cook time 1 hr

Crab Yaki-Shabu, Sesame Ochazuke

This is the rice course made with Hokkaido's overwintered vegetables: "overwintered cabbage, snow-covered carrot, crab yaki-shabu with sesame…

• Serves 1 · ¥1,520

• Cook time 1 hr

Hakata Wagyu Sukiyaki Rice Bowl

This time, we developed a dish featuring Hakata wagyu. For the sukiyaki rice bowl, mindful of the time between cooking and serving, we use rib roast…

• Serves 2 · ¥900

• Cook time 2 hr

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

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

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

Ezo Abalone and Sesame Tofu with Arima Sansho Shark-Fin Sauce

For the Ezo abalone and sesame tofu with Arima sansho shark-fin sauce, raw abalone has a crisp, springy texture, and cooking it makes it tender, but…

• ¥770

• 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

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Charcoal-Grilled Hida Beef, with Grilled Mushroom Thickened Sauce

For the charcoal grilled Hida beef, we take a lean cut of meat called "togarashi," which is soaked …

Hamo Confit, Mousse

I sought a new flavor from hamo, an ingredient indispensable to Japanese cuisine that's in season in summer. Hamo has many small bones, and while…

• Serves 4 · ¥3,000

• Cook time 30 min