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Kazunoko-Konbu Wrapped in Squid, Green Asparagus Yawata-Maki

This is the appetizer course. For the herring roe on kelp wrapped in squid: desalt it as usual. Removing all the salt would leave it flavorless, so…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

Pike conger roe pickled in fermented mash, akebia fruit and grilled sea cucumber, lily bulb and mashed edamame two-color kintsuba, blackened burdock, chrysanthemum-cut small turnip koji pickle

I heavily salt the pike conger roe and keep it frozen. I then remove the salt, soak it in shōchū for about 30 minutes, drain off the moisture, wrap…

Honmasu Trout Wrapped and Simmered in Spring Cabbage

This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…

Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Oyster Echigo-yaki, barracuda and sweet potato wheel-cut presentation, oyster mushroom paper-wrapped grilled

The grilled dish (yakizakana) is oysters Echigo-yaki. I season and steam the oysters, cook washed rice into a firm porridge, press it through a fine…

Kochi Arai

The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…

Deep-Fried Course in a Hollowed Yuzu Shell

The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…

Simple clear soup, softshell turtle shinjo

The soup course is marusui. When filleting softshell turtle, trimmings are left over, so I make use of them in dishes like the clear-soup course. In…

Japanese-style steak, marbled Wagyu filet, tiger fugu

The Western-style plate is Japanese-style steak. In our course menu, from sashimi through dessert, a single cut of steak is included as well, and we…

Fukiyose-style sashimi assortment, juvenile bluefin tuna, beltfish

For the sashimi course, whatever fish is used, I always use ice so no fishy odor comes through. When you build a kama-style (pot-shaped) presentation…

Shiba Shrimp Mugwort Manju

This is the fried course. For the shiba shrimp mugwort manju: wash the mugwort thoroughly, steam it, and grind it in a mortar; spinach or daikon-leaf…