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Champion Wagyu Fillet Steak and Abalone Steak

This is a grilled dish. As a child, I have a memory of burning dried branches in a hōroku — an earthenware roasting dish — during the fire that sends…

• Serves 1 · ¥3,300

• Cook time 2 hr

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Winter Peony

This is a fried dish. For the winter peony, we use the lily bulb scales just outside the center, beveling the edge of each one individually. The…

• Serves 1 · ¥550

• Cook time 20 min

Vegetable achara pickle with Chinese yam, baby cucumber, Fushimi pepper, Corinky squash, dried daikon, frozen konjac, firm tofu, tomato cup, scallion sprouts, and olive oil and white vinegar

Freezing the konnyaku once creates air pockets inside it, making it easier for the seasoning to soak in and giving it a pleasantly popping texture in…

Whole Simmered Round Eggplant

From "Early-Autumn Eggplant Dishes, a Variety," this is a simmered dish. Whole Simmered Round Eggplant is a dish in which the round eggplant is…

• Serves 1 · ¥600

• Cook time 1 hr

Sea Bass Grilled Tropical-Style

This is a grilled dish from a summer set menu. For the Sea Bass Grilled Tropical-Style, I remember this from when I had just joined Tokyo Kaikan, and…

• Serves 1 · ¥600

• Cook time 30 min

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Kamo eggplant and whale in a small hot pot

This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…

• Serves 1 · ¥700

• Cook time 3 hr

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Roasted Bryde's Whale with Aromatic Vegetables

This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…

• Serves 1 · ¥450

• Cook time 50 min

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr