SEARCH

Steamed tamaji custard

A versatile dish devised by the third-generation owner.

Winter melon serving bowl

A dish that summons the coolness of summer.

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Quail hot pot

A winter staple dish worked into the course at least once a month.

New-season Pacific saury dragon-skin roll sushi, white taro stem, seared and shredded dried sea cucumber roe, fig with white vinegar dressing, new-season ginkgo nuts in the shell, salt-roasted, pureed chamame soybean soup

This is the appetizer course. The plate is an unglazed, high-fired yakishime dish by Rosanjin. The white taro stem is boiled with grated daikon and…

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Grilled Female Snow Crab with Egg-Miso

The grilled female snow crab with egg-miso is a standard on our menu — it eats well and looks good, so during the season we serve it often as a…

• ¥797

• Cook time 20 min

Sado pufferfish ball-shaped sushi, Sado yellowtail and turnip fermented sushi, Niigata smoked salmon with mustard-egg-yolk vinegar, and garland chrysanthemum greens with Niigata edible chrysanthemum steeped in ponzu

First is the appetizer course. Using Sado Island's seasonal Niigata ingredients — Sado fugu, Sado salmon, and Sado yellowtail — I prepare each as an…

• Serves 1 · ¥1,311

• Cook time 1 hr

Niigata willowy flounder wakasa-yaki

Willowy flounder has an unusually elongated shape among flatfish, and is a prized high-end fish known for its very delicate, subtle flavor. Northern…

• Serves 1 · ¥460

• Cook time 30 min

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• Cook time 1 hr

Tender-simmered raw sea cucumber, yellowtail kaburazushi, smoked aigamo duck, and more

This is the pre-course dish. For tender-simmered raw sea cucumber, the important thing is finishing the sea cucumber tender: we slowly bring it up in…

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Wagyu Grilled with Tare-Miso

This is the simmered-dish course. The finale is meat. Everyone loves meat, so you need to include meat somewhere in the course. For the wagyu grilled…

Wagyu Grilled with Sweet Miso, Kyoto Kamo Eggplant Grilled in Fat

This is the grilled course. Both the Kyoto Kamo eggplant grilled in fat and the Wagyu grilled with sweet miso are served dengaku-style with miso. The…

Softshell turtle noppe

'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…

• Serves 1 · ¥443

• Cook time 1 hr

Deep-fried in an arare-cracker coating

Sake Hot Pot

We often serve sakenabe around the time yellowtail comes into season. Dimming the lights in the tatami room and lighting the pot at the table makes…

• ¥5,110

• Cook time 1 hr

Seared Wagyu Cured in Rice-Bran Pickle

As for the seared wagyu cured in nukazuke (rice-bran pickle), the umami inherent to wagyu layers together with the flavor and aroma of the fermented…

• ¥3,760

• Cook time 40 min

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Pan-simmered shimeji mushrooms dressed with rice-bran-pickled tofu and fermented tofu, seared rice-bran-pickled whale blubber, seared dried sea cucumber roe

For the pan-simmered shimeji mushrooms dressed with nukazuke tofu and fermented tofu, the star of this dish is the nukadoko (fermented rice-bran…

• ¥1,957

• Cook time 20 min

Suppon-broth egg base, half-set steamed custard

This is the after-course dish. This is menu-naming in the style of Kanetanaka, and since it's winter, we serve hot dishes even hotter. For…

Sake-steamed scorpionfish

This is the soup course. For the sake-steamed scorpionfish (okoze), finely julienned white leek and ginger are piled on top as a crowning garnish…