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Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Young Chicken in Milky White Sauce

Young chicken, steamed and pan-fried, in milky white sauce: steaming the chicken alone wouldn't feel like much of a change, so after steaming it I…

• ¥145

• Cook time 40 min

Steamed Rice with Simmered Clam, Persimmon Momiji-Age, Duck and Tomato Stew, Pacific Saury Yawata-Maki

For the steamed rice with simmered clam, we quickly simmer clams in a sweet-savory sauce, mix them with steamed glutinous rice and salmon roe, and…

Pureed white asparagus soup

In place of the soup course is white asparagus surinagashi. Simmering the asparagus peel and stalk slowly to make a dashi brings out umami. The…

Water-Drop Fruit Ice Soda

The fruit dessert course is water-drop fruit ice soda. Store-bought soda is frozen still in its plastic bottle, then the bottle is peeled away and…

Herring, harbinger of spring, Kamakura-style grilled

This is a grilled course. For the herring, Kamakura-style grilled: the herring is cooked through in the marinade it was steeped in, seasoned with…

Refreshing Tomato

I titled the small-dish course "Refreshing Tomato." It's best to use small or firm tomatoes, so this time I used fruit mini tomatoes. To bring out…

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…

Summer duck stuffed with foie gras, corn dumpling, glazed simmered shrimp, blanched taro shoots simmered in broth

This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…

Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Baby octopus quick-simmered, mountain asparagus

This is the season when peach gives way to cherry blossoms, and one senses the fresh start of new life reflected in new graduates and school entrance…

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Cod milt pureed soup

This is a clear-soup course. For the cod milt pureed soup, fresh cod milt is added to kombu dashi and cooked quite hard until it turns soft and…

Sardine coated in soybean pulp

Mizunasu Mixed Pickle

The pickle course is mizunasu (a mild eggplant variety) mixed pickle. Preparing it in an old-pickle style with myoga, shiso, and new ginger makes it…

Hairy Crab with Egg-Yolk Miso

The course served near the meal's end, often vinegared or dressed dishes, is hairy crab with egg-yolk miso. In summer, hairy crab really does win out…

Fugu in Black Vinegar, Oyster Suzu-Age, Daikoku-Shimeji Honen-Age

This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…

Mizu-yōkan Dusted with Kinako

This is the sweet course. Dusting the soft, chilled sweet red-bean jelly with matcha mixed with sugar, toasted sesame, and the like gives it a…

Plum Wine Cocktail

Starting with the aperitif. For the plum wine cocktail, any store-bought plum wine will do. It is mixed with liqueur or rum. Adding citrus such as…

Herring and Autumn Eggplant, White-Gilled Shiitake with Tuna and Shuto

For the seasonal-vegetable simmered assortment of herring and autumn eggplant: we neatly peel the surface of the grilled eggplant to make it look…

Crab Shabu-Shabu Clear-Soup Course

For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…