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White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo

At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as…

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Hairy crab wrapped in lettuce (ginger gelée, sea grapes, shiso flower spikes, white asparagus)

At our restaurant, we focus on cooking that draws out the umami and flavor of the ingredients themselves. We're always thinking about the menu, and…

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

White asparagus and abalone tofu-dressed dish, fava bean, twisted carrot

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'shira-ae.'

Abalone and Kamo eggplant, grilled with fermented sweetfish-innards glaze, with sweet green pepper and myoga bud

Since we've seen more guests from overseas lately, we'd love for them to enjoy truly authentic Japanese cuisine.

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'