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Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

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

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000

• Cook time 3 hr

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

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

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

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

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

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

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

Young sea bass grilled Rikyū-style with sesame

For the grilled course, I designed it with couples in their forties in mind, around the concept of “an encounter with texture.” Customers in their…

• ¥320

• Cook time 50 min

Akamachi Steamed with Awamori

For the prized Okinawan deep-sea snapper steamed with awamori, an Okinawan distilled spirit, the key is not to over-steam it. It's a delicately…

• ¥550

• Cook time 1 min

Saroma Black Beef and Potato Cheese Bake

This is a grilled dish using the overwintered vegetable "16-Month-Aged Premium Inca" potato and Saroma black beef. I devised it wanting to let…

• Serves 2 · ¥632

• 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

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 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 …

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

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

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

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

Autumn Raw Seafood Hassun

The dry-ice presentation contributes to the excitement of the banquet.