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Roasted Kyoto Duck

This is a grilled course (yakimono) built around the theme "sauces chosen by color," or ways of expressing color. It's roasted Kyoto duck with cassis…

• Serves 2 · ¥1,200

• Cook time 30 min

Charcoal-Grilled Young Sweetfish

Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…

• Serves 2 · ¥800

• Cook time 30 min

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Lattice-Grilled Tilefish

From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…

• Serves 1 · ¥950

• Cook time 45 min

Japanese-Style Carpaccio, Seared Bonito and Seared Alfonsino, Three Sauces

From the theme "sauces chosen by color," or ways of expressing color, this is a substitute for the sashimi course. A Japanese-style carpaccio would…

• Serves 1 · ¥850

• Cook time 45 min

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Smoked Bonito, Shuto Cheese, and New Onion Marinated in Wine

This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…

• Serves 1 · ¥550

• Cook time 1 hr

Shuto-Dressed Namaribushi and Spring Vegetables

This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…

• Serves 1 · ¥450

• Cook time 45 min

Deep-Fried Tofu with Butterbur Sprout

A dish where the distinctive wild character, aroma, and bitterness of wild butterbur sprouts from Yamagata come through directly, thanks to the crisp…

• Serves 16 · ¥2,000

• Cook time 15 min

Corn Terrine

A dish brimming with the cool, refreshing character unique to summer: the smooth texture and gentle sweetness of corn carefully pressed through a…

• Serves 2 · ¥550

• Cook time 30 min

Iidako Sakura-yaki

The restaurant I work at serves a lot of eel, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd…

• Serves 1 · ¥800

• Cook time 2 hr

Icefish Rolled in Yuba, Icefish Raft

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the icefish (shirauo) rolled in yuba, I…

• Serves 1 · ¥400

• Cook time 30 min

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr

Bamboo Shoot Puree and Plum Vinegar-Dressed Bamboo Shoot, Mugwort Tofu

A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…

• Serves 1 · ¥320

• Cook time 2 hr