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Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Lotus-root dumpling

Renkon manju is served as part of a simmered assortment course, or arranged as a single item for the appetizer course. Normally I shape one serving…

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Sea Bream Milt Tofu

As for the sea bream milt tofu: sea bream milt is delicious and carries a real sense of the season, and ideally we would like guests to enjoy it…

White Miso Style

This is the simmered-dish soup course. Since it's the New Year, I've made it in a white miso style. The fugu milt is skewered and grilled. The…

• ¥1,850

• Cook time 30 min

Salmon Roe Marinated in Soy Sauce

This is the rice course. Our restaurant usually serves tai chazuke, but since we use a lot of sea bream in the grilled and sashimi courses, I chose…

Fava Bean Tofu

Tenmame tofu is one of the sakizuke dishes. It's set using fava beans and soy milk. I've poured in a light savory dashi as well, but you can enjoy it…

Baby Sea Bream Yuan-Yaki

This is the grilled course. For the baby sea bream yuan-yaki, I source small sea bream of about 150 to 180 grams each, scale them, and use split…

• ¥570

• Cook time 30 min

Ark shell, cockle, and rapeseed blossom in vinegar-miso dressing

Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.

Furofuki daikon

With furofuki daikon, you eat the daikon together with quail miso, but I finish the daikon itself lightly while grinding the quail miso firmly so its…

Simmered Assortment

This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…

• ¥570

• Cook time 30 min

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Daichūji taro

Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…

Softshell turtle simmered shigure-style

I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…