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Teapot-steamed soup of peak season and first harvest, kuzu-dusted Ise lobster, abalone, matsutake, spinach, julienned yuzu

This is a dish where you can enjoy together the deliciousness of Ise ebi lobster and abalone, whose umami increases as the cold season approaches…

• Serves 1 · ¥8,000

• Cook time 30 min

Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi

At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the guest, offering a comprehensive dining experience…

• ¥8,000

• Cook time 30 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Champion Wagyu Fillet Steak and Abalone Steak

This is a grilled dish. As a child, I have a memory of burning dried branches in a hōroku — an earthenware roasting dish — during the fire that sends…

• Serves 1 · ¥3,300

• Cook time 2 hr

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Ice Block Presentation

For the palate-refreshing mid-meal course, I made it into an ice-block presentation. This time I laid down bamboo leaves and served sudachi sōmen…

• Serves 1 · ¥980

• Cook time 1 hr