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Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Hitachi akisoba buckwheat

Icefish and wasabi flowers with a mild vinegar dressing

Salt-Grilled Beef

Lotus root simmered with mustard

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Flounder and Japanese halfbeak