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White asparagus tofu, tomato tofu, water shield tofu, corn tofu, pea tofu, mountain yam tofu, black carrot tofu

A chilled appetizer course. The seven seasonal vegetable tofus create a sense of coolness by unifying all seven components around vegetables. For the…

• ¥168

• Cook time 2 hr

Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

Oboro-Style Soup, Ainame Matoi

This is the clear-soup course. For the ainame (fat greenling) matoi: make a core using ingredients such as daikon, then wrap ainame fillets around it…

The Moon and the Softshell Turtle

A soup course. This dish was created with summer stamina in mind. Using softshell turtle on its own felt uninteresting, so I drew on a memory from a…

• ¥480

• Cook time 1 hr

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Turban Shell Fried with New Tea, End-of-Season Wild Vegetables Hakusen-Age

This is the fried course. For the turban shell fried with new tea: powdered shincha and strained hard-boiled egg yolk are thinned using only raw egg…

Ice-rinsed young sea bass, quick-blanched conger eel, squid, kombu-cured halfbeak, colorful shrimp

This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…

• ¥810

• Cook time 2 hr

Kabocha Squash Stuffed and Armor-Draped, Braised Pork Belly

This is the simmered course. For the white sesame tofu: soak 500g of hulled sesame seeds overnight from the day before, blend it to a paste in a food…