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Chilled Soft-Shelled Turtle Soup, Maru-Jitate, white asparagus ice cream, corn tofu

This is the first appetizer. The chilled turtle maru-jitate (a technique of simmering strong-flavored ingredients such as softshell turtle in sake…

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Pike conger and shrimp Yoshino-ni, furofuki winter melon

The hamo (pike conger) and shrimp yoshino-ni is a dish where each ingredient's flavor layers with the eggplant and corn, so every individual taste…

• ¥695

• Cook time 1 hr

Tomato jelly with water shield, flower-cut cucumber, sea urchin and broccoli egg-yolk set, sweetfish grilled in water-pepper miso, treasure edamame, simmered long-armed shrimp, Shine Muscat in white vinegar dressing, nanban-zuke dragon fruit

This is the appetizers course. For the tomato jelly, we use tomato juice brought in from Iwamizawa, Hokkaido. The ratio is 1g of French gelatin per…

Grilled Barracuda and Udo Kinpira, Takigawa-Style, with Wagyu Steak

The fish dish is barracuda and udo kinpira, Takigawa-style — a summer presentation with clear kuzu strands suggesting flowing water. Since it was…

Grilled splendid alfonsino with butterbur-shoot miso, roasted wagyu loin

A grilled hassun course. The roasted wagyu loin is a small portion, about 40 to 50 g per guest. These days many guests request both meat and fish, so…

Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker

Next is the grilled course. The Wagyu fillet Japanese-style Rossini is served with a soy-sauce base. We set aside a little of the stock made earlier…

Hamo Coated in Kuzu with Sweet Vinegar Sauce

This is the simmered course. For the hamo coated in kuzu with sweet vinegar sauce, the hamo has its fine bones scored, is dusted with kuzu starch…

Corn Surinagashi, Seared and Firmed Kinmedai, and Strip-Cut Shrimp Somen

Two-tone minazuki tofu

A clear-soup course. The two-tone minazuki tofu — named for the old term for June — has an upper layer made from 1,080 cc of soy milk, 36 g of…

Deep-fried young sweetfish, shrimp yolk-fry, fried sea bass

A deep-fried course. The tomato-onion dressing served with the fried sea bass is made mostly from rice porridge: leftover rice is repurposed, with…

Kinki Rockfish with Sake-Lees Flavor, Enoki Mushroom Surinagashi

Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…

Dried-Persimmon-Style Apricot, Yellow Chive Namerou Roll, Beef Pâté Tsugaru-Style Bake, and More

For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Eel Steamed in Soy Milk and Amazake

This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…

Served in a Deep-Fried Soba Basket: Burdock Tree-Ring Deep-Fry, Stuffed Lotus Root, and More

Finally, the fried course. Since today is an exhibition, we wove the basket from soba dough and deep-fried it. For the burdock tree-ring deep-fry…

Bottarga Ochazuke

For the rice course, we made it bottarga ochazuke. We shave the bottarga over it in front of the guest using a truffle slicer; since our restaurant…

Winter melon and sun-dried shiitake kinshi roll with shark-fin sauce

A simmered course. For the winter melon and sun-dried shiitake kinshi (shredded-egg) roll with shark-fin sauce, we make two kinds of shark-fin stock:…

Somen in Fukusa-Style Dashi

This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…

Layered abalone, crab, and cucumber

A vinegared course. The abalone in this layered abalone, crab, and cucumber dish is also sous-vide cooked. It is held in water at 65°C for thirty…

Roe-bearing sweetfish shirataki roll, shrimp-shaped taro kintsuba, golden-simmered oysters

Next is the simmered course. For the roe-bearing sweetfish shirataki roll, we use somewhat smaller ayu. If you use larger ones, they end up too big…