SEARCH

Lotus Root Manju

This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

• Serves 1 · ¥105

• Cook time 30 min

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Grilled Cherry Salmon with Sansho Miso

This is a grilled dish. For the grilled cherry salmon with sansho miso, brushing miso on top doesn't look very appealing when served, so I hide the…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…

Soymilk-Based Clear Soup with Asari-Clam Shinjo

This is a soymilk-based soup course. The asari-clam shinjo that serves as the soup's centerpiece looked a little plain on its own, so I wrapped it in…

Kuruma Prawn Ohara-gi Bundles, Layered Kombu-Cured Sea Bream

This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…