SEARCH

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Oil-steamed cherry salmon

This is the clear-soup course. For the oil-steamed cherry salmon, the fish is first cut into fillets in the usual way, then combined with oil and…

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Sweetfish and Kamo eggplant, Dutch-style fried

This is the aiko course, an additional dish inserted into the menu. For ayu and Kamo eggplant, Oranda-style, since I wanted to include a fried dish…

• ¥1,240

• Cook time 50 min

Dawn-pink chakin-wrapped tofu, cherry-simmered baby octopus, wagyu and mountain vegetable roll

These are the three appetizer dishes. For the cherry-simmered baby octopus, the octopus is prepped, its ink rinsed away, and rinsed in water. It is…

Summer duck sukiyaki

This is the small hot-pot course. For summer duck sukiyaki with orange fragrance, I used orange, which pairs well with duck meat, wanting guests to…

• ¥2,520

• Cook time 50 min

Tuna, pen shell, salmon

This is the kassen course (sliced raw fish). The aspic base uses the clear liquid drawn from tomatoes. The tomatoes are frozen once, then brought…

Bamboo shoot simmered Tosa-style, fat greenling and water bamboo, deep-fried and simmered, sea bream roe wrapped in wakame, senryo-style rapeseed garnish, mugwort wheat gluten, butterbur wrapped in shredded egg crepe

This is the simmered assortment course. For the fat greenling and water bamboo deep-fried and simmered, the water bamboo is peeled and briefly…

Large turban shell, yakata-mori presentation

This is the fried course. For the large turban shell presented in its shell, the sazae is steamed with sake in a combi steamer at a slightly low…

Spiny Lobster Grilled in Two Layers: Lobster Meat and Pea Shinjo

This is the grilled hassun course. For the kneaded mountain-yam confection, the instructions call for 140 cc of lukewarm water, but 110 to 120 cc…

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Grilled Hachiku Bamboo Shoot and Mallard Duck Sandwich

This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…

• Serves 1 · ¥520

• Cook time 1 hr

Steamed Duck and Tomato Timbale

This is a mallard duck dish from an ingredient arrangement for repeat customers. The mallard duck used this time is called "Zao Shinzan Chikutansui…

• Serves 1 · ¥400

• Cook time 1 hr

Steamed Rice

This is a developed arranged dish for repeat customers. This one is a dish using local hamaguri clams. I already introduced the baked local hamaguri…

• Serves 1 · ¥300

• Cook time 2 hr

Clam and New Lily Bulb Cold Soup

This is a proposal for an arranged dish for repeat customers. It's a dish using local hamaguri clams. For the clam and new lily bulb cold soup, the…

• Serves 1 · ¥220

• Cook time 50 min

Baked Local Hamaguri Clam with Ginjo White Sauce

This is a dish proposal for repeat customers. This time the ingredients chosen were bonito, clam, and mallard duck. This one is a dish using local…

• Serves 1 · ¥580

• Cook time 1 hr

New Burdock Surinagashi (Bonito Skin, Pine Nuts)

This is a dish developed for repeat customers. First up is bonito. For the new burdock surinagashi, a thick puréed dashi soup, young burdock is…

• Serves 1 · ¥450

• Cook time 1 hr

Smoked Bonito, Shuto Cheese, and New Onion Marinated in Wine

This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…

• Serves 1 · ¥550

• Cook time 1 hr

Shuto-Dressed Namaribushi and Spring Vegetables

This time, it's a dish proposal aimed at repeat guests. I chose bonito, clam, and aigamo duck as the ingredients. First, the bonito. For the…

• Serves 1 · ¥450

• Cook time 45 min