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Scallop and Broccoli Cool-Breeze Jelly, Giant Pacific Octopus with Plum and Wasabi, Grilled Ayu with Uruka, Eel Wrapped in Manganji Pepper, Mustard-Stuffed Lotus Root

For the cool-accented scallop and broccoli cool-breeze jelly, the scallop sits at the very bottom. Wash the scallop adductor muscles well in a…

Pen shell, cockle, and Welsh onion with vinegar-miso, Japanese halfbeak and squid ball-shaped sushi, baby turban shell baked with cream, young ayu deep-fried in a roasted-grain coating, beef loin rolled with butterbur, and cheese and salmon terrine

Steaming the beef loin and fuki roll once beforehand makes it easier to hold together, allowing the work to go smoothly. When preparing a large…

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

Shrimp, Sea Urchin, and Okra Terrine, Tender-Simmered Abalone, Simmered Kabocha Squash, Shiitake Mushroom, Winter Melon Simmered in Soup

This is a chilled simmered dish. Wanting to offer something refreshing, I set shrimp, sea urchin, and okra together into a terrine. For the…

• ¥1,000

• Cook time 2 hr

Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

• Serves 1 · ¥650

• Cook time 1 hr

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin

For the appetizers, the paprika used for color in the squid paste dressed with shuto is first grilled directly over the flame, peeled, cut into small…

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Hamaguri clam and shiratama dumplings

Icefish and crab salad with spring greens

This is the appetizer. For the icefish and crab salad with spring greens, I prepare the bracken, hosta shoot, and rapeseed blossom, then steep them…

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Young sea bass and fruit tomato set in jelly, new-season onion dressing

This is the vinegared course. For the fukko and fruit tomato set in jelly, I blanch the fruit tomatoes to loosen the skin, peel them, and hollow out…

Beltfish, sake-grilled; fat greenling grilled with sansho leaf; black-pepper grilled beef with watercress sauce; round eggplant and foie gras, grilled

This is the grilled course. For customers visiting from overseas, or groups of women out for a get-together, we serve this dish arranged together on…

Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

Swimming Crab with Tomato Jelly

Last is the vinegared dish. For the swimming crab and tomato jelly, the tomatoes used are yellow tomatoes grown in Hiroshima. Compared to ordinary…

New-season Danshaku potato and chicken manju, deep-fried and simmered rockfish, udo simmered in a clear broth

This is the simmered course. For the new-season Danshaku potato and chicken manju, I steam the potatoes and press them through a sieve, use jōshinko…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…

Grated yam in clear broth

The appetizer is suitororo. Peel the yamato yam and grate it using a grater or mortar. Then thin it out with a chilled, mellow clear-soup base. This…

Sea urchin and taro stem lemon jelly, halfbeak bamboo-leaf sushi

This is the appetizer (sakizuke) course. For the sea urchin and zuiki lemon jelly, I peel the thin skin from the zuiki as usual, boil it together…