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Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Chilled Kamo eggplant, Saikyo-miso-simmered

A confident signature dish that has been on the menu since the restaurant first opened.

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Sweet shrimp and scallop with egg-yolk vinegar sauce

The cashew nuts are deep-fried in cold oil in a pan for about 25 minutes. This significantly increa…

Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Crab Miso Gratin

For the red snow crab gratin, I combine rustic country miso and white miso, and add crab miso — the crab's own tomalley — to finish a richly flavored…

• Serves 10 · ¥151

• Cook time 50 min

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

• Serves 20 · ¥580

• Cook time 30 min

Shijimi Clam Chawanmushi, Cauliflower Surinagashi

This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…

• Serves 1 · ¥200

• Cook time 1 hr

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr

Soy milk yuba tofu with tortoiseshell glaze, wasabi

Tags & categories related to this post : December, January, February, elegant, creamy, simple, comforting, kaiseki cuisine, traditional, sakizuke —…

• Serves 1 · ¥180

• Cook time 10 min

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Cauliflower Mousse, "When Spring Begins to Scent the Air"

This appetizer (sakizuke) spotlights cauliflower, an ingredient at the end of its winter season. The cauliflower mousse is meant to convey a sense of…

• Serves 10 · ¥320

• Cook time 1 hr

Fruit Tomato and Blue Cheese Chawanmushi

Since we want the micro tomatoes to have a popping texture, we place them on raw and uncooked. We pour over the sweet, nectar-like juice that comes…

Sake-lees-scented corn pureed soup, abalone

There are two key points to using sake lees. The first is to add a mellow flavor. We add sake lees …

• Serves 1 · ¥1,200

• Cook time 1 hr

Kuroge Wagyu Beef Wrapped in Fig

For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

• ¥800

• Cook time 30 min

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga

We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…

• ¥350

• Cook time 2 hr

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min