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Crab-style shrimp-roe grilled, whelk grilled with sansho leaf, deep-fried three-colored lattice-weave noodles

The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…

Shio-Koji and Honey Pickle, Wine-Pickled Tapioca, Aromatic Peanuts

This is the fourth seasonal dish. For the shio-koji and honey pickle, at our restaurant we use it for fruit depending on the season — thinning…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Autumn-run bonito Ōmi-style roll, grilled salmon belly, maitake mushroom simmered Arima-style with sansho pepper, seared hoshiko

For the third of the seasonal dishes, the simmering liquid used to steam-simmer the autumn-run bonito Ōmi-style roll is 5 parts dashi, 1 part mirin…

Hagi-style shinjo wrapped around a soft-poached egg, deep-fried, whiting deep-fried with a fragrant coating, deep-fried freshwater long-arm shrimp

The last course is the fried dish. For the hagi-style shinjo wrapped around a soft-poached egg, deep-fried, we combine Japanese mountain yam with…

Simmered Tuna Throat Meat

The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…

Chrysanthemum-Cut Turnip, Quail Meatball Wrapped in Autumn Eggplant

The clear-soup course's roasted-rice dashi is a soup base we often use from early autumn through winter. We roast the rice once, simmer it in dashi…

Barracuda and jade pressed sushi

• ¥590

• Cook time 1 days

Kuzu Peony, Shiso-Pickled Quail Egg

For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Seared Japanese sea bass, herb-pickled

For the seared Japanese sea bass, herb-pickled, the sea bass is filleted into three pieces and cut into portions, sprinkled with a seasoned herb salt…