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Roasted Joshu Beef, Grilled Fig and Cheese

This is the grilled course. The roasted Joshu beef with chocolate-miso sauce was devised on the idea that combining the mellowness of miso with the…

• ¥637

• Cook time 1 hr

Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

Chirimen-style pike conger, blue Minazuki tofu, winter melon pureed soup

Blue Minazuki is an alternative name for June, meaning the season when greenery grows lush and blue-green. The Minazuki tofu is cut into the shape of…

Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr

Beltfish with fragrant vinegar, orange-flavored sweetfish nanban-zuke

This is the vinegared dish course. For the beltfish with fragrant vinegar, a white balsamic vinegar jelly serves as the fragrant vinegar. A…

Yolk-glazed pike conger, glazed saimaki prawns

For the chilled simmered dish's yolk-glazed hamo: adding grated cheese and potato starch to the egg yolk helps it adhere well. The bamboo-charcoal…

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…

Corn-grilled sea bass, Fukushima beef with seasonal vegetable roll

For the grilled course's corn-grilled sea bass: steaming the corn with the skin still on and leaving it overnight draws out its starch, which helps…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

The Right Guards' mandarin tree, a Hina-doll motif

Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…

Red bell pepper mousse, cured ham and pressed, layered winter melon, miso-marinated abalone

For the red bell pepper mousse, the red bell pepper is pureed with water and soy milk, then powdered gelatin, egg white and meringue are added and it…

Rapeseed blossoms marinated with dried sea cucumber ovary

For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Turban Shell Rice

For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…

Soy Milk-Based Broth with Avocado

For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…

Whale koro in daisen-ni stew

The whale koro daisen-ni is made by rehydrating koro from Wakayama's short-finned pilot whales, then simmering it with soybeans in the daisen-ni…

Salt-grilled fat greenling

The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…

Sea bream, Japanese halfbeak, squid, and spiny lobster

For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…