SEARCH

Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

Sunflower Hot Pot, Yanagawa-Style

This is an additional sake-pairing course. The sunflower hot pot, Yanagawa-style, takes inspiration from yanagawa-nabe, a hot pot traditionally made…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…

Steamed Yuba and Soy Milk with Mozuku Sauce

This is the appetizer course. For the steamed yuba and soy milk with a fine, thread-like seaweed sauce, yuba is combined with thick soy milk and…

Whole simmered round eggplant

Kuruma prawn, pen shell, Japanese sea bass

Kuzu-dusted hamo, sweet-savory simmered with yuzu kosho; round eggplant and okra

This is a simmered dish, paired with a fruit-forward, full-bodied red wine. Soy-based dishes don't pair easily with wine, but simmering with soy…

Peach mamekan

Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms

Grouper yuan-yaki, orange-flavored

This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…

Pike conger dusted with kuzu starch

The clear-soup course is hamo dusted with kuzu starch. For the hamobue stuffed with burdock, burdock is stuffed into the hamobue — the hamo's…