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Alfonsino grilled with an egg-yolk glaze, wagyu Noda-yaki

This grilled dish uses kinmedai as an end-of-season ingredient for March. Kinmedai is a premium fish prized for its clean flavor and well-balanced…

• Serves 1 · ¥1,000

• 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

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…

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

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

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

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 …

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

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

Deep-Fried Amberjack

For the deep-fried kanpachi (amberjack), I lightly salt the kanpachi, coat it in potato starch, and deep-fry it. In place of the lemon-soy sauce…

• ¥355

• Cook time 10 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

Winter cod deep-fried in fine rice-cracker crumbs, fan-shaped deep-fried milt

This is the deep-fried course. For the kandara mijinko-age, every January in the Shonai region of Yamagata Prefecture, the Kandara Festival is held…

• Serves 1 · ¥500

• Cook time 30 min

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 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

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

• ¥370

• Cook time 30 min

Pike conger karaage

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥700

• Cook time 5 min

Gunma Prefecture Masuda Beef, Low-Temperature Roast

My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount Tanigawa, in Minakami, Gunma Prefecture. The view…

• Serves 1 · ¥820

• Cook time 1 hr

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

• Serves 1 · ¥1,200

• Cook time 1 hr