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Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Beef Hitsumabushi

Finally, the rice course. Beef hitsumabushi — traditionally a rice dish made with eel, served three different ways — came about from a customer's…

Fillet Tataki, Loin Wrapped with Wild Vegetables, Fillet Katsu

These are the choice of main dishes. For the fillet tataki, I pay attention not only to flavor but to the meat's hygienic safety. Considering the…

Fugu and monkfish liver with ponzu jelly, scallion, garland chrysanthemum greens, red grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this fugu dish. Not only in this dish but in all of them, while letting…

• Serves 1 · ¥550

• Cook time 1 hr

Sesame Tofu-Vinegar Dressing, Simmered Tendon Aspic, Basil Miso Dressing

This is a set of three appetizers. For the sesame tofu-vinegar dressing: beef tongue is high in protein, low in calories, has little off-flavor, and…

Green Pea Surinagashi

This is the soup course. Since I cook alone at my restaurant, the dishes tend to run simple, but my motto is to bring out the best combinations of…

Yuba-Wrapped Beef, Mustard Sauce

This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…