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Whale meat pickled in miso, bottarga, sardines simmered with sansho pepper, chicken liver and cheese crackers, banded coral shrimp steeped in rice porridge, black konjac grilled in fragrant soy sauce, fava-bean dumpling shaped like a paper lantern, seared thick Kyoto-style fried tofu with butterbur miso, and crunchy pickled plum and crunchy udo, a mountain vegetable, on pine-needle skewers

Whale blubber loses its fat cleanly when you use Sado's 'Saigetsu' aged miso. For the whale meat pickled in miso, we parboil whale blubber in…

• ¥2,550

• Cook time 3 hr

Grilled beef sirloin with fragrant soy sauce, and steamed turnip in butter-soy sauce

Q: Please tell us a delicious Japanese-style sauce that can stand up to meat. A: The Hosokawa soy sauce I learned from my teacher is a Japanese-style…

• ¥2,500

• Cook time 1 hr

Pine-nut sesame tofu

Adding pine nuts releases oil from them, which keeps the tofu from turning hard. This appetizer course is pine-nut sesame tofu. Sesame tofu turns…

• Serves 1 · ¥900

• Cook time 1 hr

Yuzu-basket steamed dish

Q: Please tell us the trick to removing yuzu's bitterness well. A: Soaking yuzu in a mixture of shochu, water, and sugar removes its bitterness. Be…

• ¥1,800

• Cook time 2 hr

Tuna cured in miso, gurnard cured with seared kombu, and kanoko-scored giant Pacific octopus

Q: Please tell us ways to serve sashimi besides with soy sauce. A: Curing tuna in miso gives the flesh a beautiful color and boosts its umami. Curing…

• ¥1,800

• Cook time 3 hr

Mountain yam and shrimp sandwich with grated daikon, deep-fried; burdock coated in crushed rice cracker, deep-fried; New Zealand spinach in hakusen batter, deep-fried; kofuki-dusted black soybeans, deep-fried; and plum-shaped wheat gluten crisps

Q: Please tell us how to bring out the umami in mountain yam, and how to fry plum-shaped fu crisps so they come out clean. A: Salting mountain yam…

• ¥900

• Cook time 2 hr

Tamago-jitate egg soup, kneaded chicken wrapped in rice-dumpling dough

The soup course is a chicken-and-egg tamago-jitate (egg-thickened clear soup). For the kneaded chicken wrapped in shiratama, we finely chop and…

Oil-seared Spanish mackerel

For the oil-seared Spanish mackerel in the grilled-dish course, the mackerel is filleted into three pieces and cut into portions with a light…

Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga

This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…

Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more

This is the sake-accompaniment course. The plum in the crispy soy-sauce plum, pine-needle-skewered dish will upset your stomach if eaten raw as-is…

Butterbur Dressed with Miso

This is the appetizer course. For the wasabi flower stalks, since the pungency is essential, they are briefly boiled, then quickly cooled to remove…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Chicken Egg Clear Soup

For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…

Bite-Sized Kohada Nigiri, Plum-Blossom Nagaimo Bonbori

This is a small dish served between courses. For the bonbori in the plum-blossom nagaimo bonbori, only the white flesh of the salted cod is used…