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Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 min

Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

Scallion oil is made by slowly heating finely chopped aromatic vegetables in low-temperature rice oil. Frying for about 15 minutes, until a good…

• ¥480

• Cook time 2 days

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Turnip and Duck Jibu-ni

This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

• Serves 1 · ¥800

• Cook time 2 hr

Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki

A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a variety of fish, making lavish use of showcase…

• Serves 1 · ¥600

• Cook time 30 min

Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi

This is a use of the winter ingredient yellowtail. This is the grilled course. For the yellowtail sake-lees yuan-yaki, the yellowtail is filleted…

• Serves 1 · ¥400

• Cook time 1 days

Deep-fried somen, salad-style (dried baby sardines, mizuna, daikon, young myoga, shiso, micro tomato, baby leaf greens, olive oil)

For the sōmen dashi, we add a few drops of olive oil for fragrance. This also has the effect of rounding off the sharp edges of the dashi's flavor…

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Spanish mackerel and turnip

This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

• Serves 1 · ¥600

• Cook time 2 hr

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

Butterfish Saikyo-Yaki, Scallop in Sake-Lees and Shuto Marinade, Kuruma Shrimp

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of smoke. For the…

• Serves 1 · ¥1,200

• Cook time 2 min

Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Spanish mackerel miso-marinated and grilled with citrus flavor, butterbur sprout grilled with miso glaze, bamboo shoot grilled with sansho leaf

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. The grilled course…

• Serves 1 · ¥450

• Cook time 2 days

Charcoal-grilled wild mallard (lily bulb)

After quickly deep-frying just the surface of the wild mallard breast at high temperature, we apply low-temperature cooking, and finish it by smoking…

• Serves 1 · ¥2,500

• Cook time 1 hr

Kamo Eggplant, Foie Gras Kuwayaki

This is a simmered course. As for the foie gras kuwayaki, foie gras has a reputation for being relatively expensive, but it is actually fairly…

• Serves 1 · ¥475

• Cook time 10 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min