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Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min

Whale belly cut and Japanese parsley, sesame-dressed

This is a small side dish. The unesu used in the unesu and nagaseri sesame dressing is the cut spanning from the jaw to the belly. I use it salted…

• ¥500

• Cook time 30 min

Red Meat and Asparagus Roll, Stuffed Shiitake

This is the deep-fried course. For the red meat and asparagus roll, I marinate cut red meat in the same whale marinade as before. For tatsuta-age…

• ¥700

• Cook time 2 hr

Whale and mizuna hot pot, head meat, prized tail-fin fat, whale belly skin

This is a small hot pot. For the harihari nabe, I use head meat with a little marbling in it; this meat is also delicious done as sukiyaki. The white…

• ¥1,500

• Cook time 30 min

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr