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Mushroom shira-ae, sweetfish oil-steamed, shrimp kimi-zushi, abalone sansho-ni, apricot naruto, kazunoko-konbu kan, ginkgo tamago

This is an appetizer course. Since it's a September menu, I plated it in a round silver vessel meant to evoke the moon. For the mushroom shira-ae, I…

• ¥900

• Cook time 1 hr

Noshi-style pressed abalone and black beans, monkfish liver rolled in a tree-ring pattern, roe-bearing rolled shrimp with caviar, butterbur himuro-style, arrowhead bulb castella, grilled dried squid roe, sweetfish kombu roll

This is the celebratory tray course. For the noshi abalone, abalone that has been steamed until tender is folded and pressed firmly for a while, then…

Scallop yakishimo

This is scallop that's been seared, then ice-chilled. It's plated with grilled matsutake mushroom, garland chrysanthemum, Sakamoto chrysanthemum, and…

• ¥600

• Cook time 15 min

Autumn pike conger eel tamaji-mushi

This is a variation on the soup course. The autumn hamo tamaji-mushi, mushroom style, uses porcini mushrooms to draw the dashi, which is combined…

• ¥600

• Cook time 30 min

Beltfish oil-seared

This is a grilled course. For the tachiuo oil-seared: I season the tachiuo with salt and pepper, dust it with wheat flour, sear it, and add a little…

• ¥900

• Cook time 20 min

Swimming crab and mushroom hiryozu

This is a simmered dish. For the swimming crab and mushroom fried tofu fritter: after steaming the swimming crab, I pick out the meat, mix it with…

• ¥400

• Cook time 1 hr

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Chicken kamameshi with truffle flavor

I made this as chicken pot rice in an individual-portion small pot. First, I sear the skin of the free-range chicken thigh until nicely browned, then…

• ¥400

• Cook time 25 min

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Kuruma Shrimp Chilled Consommé, Abalone Steamed with Sake Layered with Truffle

I prepared two dishes for the starter course. The kuruma shrimp chilled consommé is served cold, since it is still quite warm out. Combining…

• ¥800

• Cook time 3 hr

White miso broth, yellowtail temari-style shiratama dumplings

This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…

Butterfish grilled with yuzu fragrance, Ise spiny lobster with shredded white scallion, eternally simmered tenjō kombu

This is the grilled course. The seared yuzu accompanying the butterfish grilled with yuzu fragrance was seared because grilling intensifies yuzu's…

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Kombu-cured cornetfish, crab rolled in nori

This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…