SEARCH

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Cold-smoked first-catch bonito

For the vinegared course, I designed it with women in their forties in mind, around the concept of “an unfamiliar pairing.” In all my cooking…

• ¥290

• Cook time 1 min

New-season blanched pike conger, and lime-cured chicken grunt

The new-season blanched pike conger is finished with a plum-and-wasabi flavor, and the lime-cured isaki is brought together with ponzu jelly. To…

• ¥330

• Cook time 1 hr

Sea bass oil-seared tataki, fish-sauce-based thick sauce

"Koku" — the richness that spreads through the mouth the instant you take a bite. If you were to express this in music, it would resemble the…

• Serves 5 · ¥900

• Cook time 40 min

Crystal aspic

For the chilled simmered course, I designed it with couples in their thirties in mind, around the concept of “a refreshing concentration of dashi's…

• ¥180

• Cook time 40 min

Round eggplant oil-steamed with burnt sesame-soy sauce

The origin of Japanese cuisine lies in enjoying the aroma and taste of ingredients and the passing of the seasons. However, as diversification of…

• Serves 5 · ¥980

• Cook time 30 min

Young sea bass grilled Rikyū-style with sesame

For the grilled course, I designed it with couples in their forties in mind, around the concept of “an encounter with texture.” Customers in their…

• ¥320

• Cook time 50 min

What Is Koku?

The word "rich" is often used to evaluate food. But what exactly does richness mean?

Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill

This is the grilled course. For the Spanish-mackerel yukimi-style grill, we prepare the mackerel, salt it, and top it with a soy-milk béchamel sauce…

• ¥300

• Cook time 3 days

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Roasted genmaicha tofu, baby octopus simmered cherry-style, cherry-leaf-green kabocha squash, duck simmered with egg yolk, butterbur simmered green

As for the roasted genmaicha tofu, tofu is mostly made up of water, but I think that, turned to advantage, it's an ingredient rich in possible…

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

White Asparagus Steamed with Soy Milk

As for the white asparagus steamed with soy milk, I wanted to propose a health-conscious dish of the kind that has become notably popular in recent…

Taro Dumpling, Herring Simmered with Sansho Pepper, Early-Season Bamboo Shoot Simmered in Broth, Rapeseed Blossom Wasabi Pickle

This is a simmered course. For the taro dumpling, we peel the taro with a six-sided cut, press it through a sieve, and freeze it. We season the…

• ¥150

• Cook time 2 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

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

Icefish wrapped in a twisted cloth shape, plum and green tea pureed soup with grated turnip

As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…

Snow Crab, Hakata-Style

This is the vinegared course. For the snow crab hakata-style, we clean the crab and cut it to size. We quickly blanch the lettuce and layer it…

• ¥80

• Cook time 1 hr

Yuzu Cup, Habutae-Steamed Tofu

This is the appetizer course. The yuzu cup with habutae-steamed tofu is filled with soft curd tofu and finished silky-smooth. We puree 200 g of…

• Serves 5 · ¥150

• Cook time 40 min