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Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• Cook time 2 hr

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Chrysanthemum turnip simmered to absorb the broth, deep-fried and simmered tilefish

This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…

Butterfish baked with nuts, shrimp-shaped taro and beef-tendon dengaku

This is the grilled course. For the butterfish baked with nuts, the butterfish is filleted, cut into portions, lightly salted, wiped dry, and then…