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Abalone and Herring Roe Matsumae-Zuke

For the ai-zakana (accompanying course), abalone and herring roe matsumae-zuke: the abalone is cleaned, salted, topped with daikon, steamed for about…

Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly

What is placed inside the lantern-shaped stand for the appetizer is a lily bulb terrine and steamed abalone. The steamed abalone is served topped…

Soft-Shell Turtle Tofu, Soft-Shell Turtle Shinjo

The soup course is simply a softshell turtle hot pot. For the softshell turtle tofu, a soup is made from the turtle, and this soup is combined with…

Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Butterfish Saikyo-Yaki, Wagyu Noda-Yaki, Mackerel-and-Turnip Sushi, and More

This is the seasonal assortment course of grilled dishes. The wagyu Noda-yaki is prepared grilled on a magnolia leaf. Pine needles are laid…

Walnut Tofu, Ginkgo-Leaf Presentation

For the walnut tofu, we use domestic honkurumi (true Japanese walnuts). Domestic walnuts run over 20,000 yen per kilogram, which is on the expensive…

Pear and Kyoho Grape Honey-Simmered

For the pear and Kyoho grape honey-simmered dish, pear is simmered in a white wine base, and chopped Kyoho grapes and muscat grapes are added and set…

Scallop-and-Shiitake Futami-Age

The additional hearty course is scallop and shiitake, deep-fried together. The menu lists it as su-age, a plain deep-fry, but it's also delicious…

Sea bream roe kombu roll, Tosa-style simmered bamboo shoots, deep-fried tofu fritter with scallop, and baby octopus

For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…

Grilled Ise Lobster with Sea Urchin, Pinecone-Cut Tokobushi, and Grilled Ainame with Kinome

For the grilled dish, fat greenling with kinome, the fat greenling is skewered, and thoroughly heated oil is poured over the skin side four or five…

Matsutake Rice

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More

Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…

Yuba Hiryōzu

The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…