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House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga

We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…

• ¥350

• Cook time 2 hr

Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil

Taking aroma as the theme, I present these by building on my everyday work. These are sake accompaniments expressing 'the scent of winter.' For ikura…

• Serves 1 · ¥800

• Cook time 1 min

Butterfish Saikyo-Yaki, Scallop in Sake-Lees and Shuto Marinade, Kuruma Shrimp

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of smoke. For the…

• Serves 1 · ¥1,200

• Cook time 2 min

Firefly squid simmered in shuto, sea bream milt in savory broth, grilled bamboo shoot, two-tone dyed lotus root, green peas simmered to a jade-green hue

For the firefly squid shuto-simmered, firefly squid spoils quickly and is difficult for the younger kitchen staff to manage, so it is simmered in a…

Sous-Vide Duck

This is the additional hearty course. For the sous-vide duck, the duck is soaked for fifteen minutes in Kankyō Shuzō's 'liquid shio-kōji' — a…

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

Ise Lobster in Sesame Miso

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…

• Serves 1 · ¥1,300

• Cook time 30 min

Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle

This is the hassun course. For the eggplant Hakata-style set in jelly, the eggplant is peeled, cut, and slowly deep-fried in 150°C oil, then the oil…

• ¥716

• Cook time 1 hr

Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. Rather than the bold, assertive fragrance of…

• Serves 1 · ¥800

• Cook time 1 hr

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Fukuoka Corn Puree Sauce, Soy Milk Corn Tofu

This is the sakizuke course. For the Fukuoka corn puree sauce, the kernels are removed from the corn and the cobs are placed in a tray with…

• ¥249

• Cook time 2 hr

Bamboo shoot dressed with sansho leaf, squid cherry-blossom sushi, Japanese halfbeak and asparagus roll, strawberry-style ark clam egg-yolk sushi, small kuruma prawn marinated in red-yeast-rice miso, taro stem pickled in rice-starch liquid, green pea jelly, sakura-scented lily bulb twisted into a bundle, purple sweet-potato sakura mochi, and lily-bulb petals

For the strawberry-style akagai egg-yolk sushi, rinsing the akagai briefly in warm water at about 50°C and then firming it in ice makes the sliminess…

Wild Red Sea Bream from the Genkai Sea, Grilled with Shio-Kōji

This is the grilled course. For the wild red sea bream from the Genkai Sea grilled with shio-koji, the sea bream is filleted into three pieces…

• ¥536

• Cook time 2 hr

Oxtail milky white broth, new potato and rice-dumpling oxtail terrine

This is the soup course. For the oxtail paitan broth, 500g of beef oxtail is soaked in fresh water for a day to remove the blood. The next day, it is…

• ¥204

• Cook time 3 hr

Horsehair crab shinjo

This is a clear-soup course. For the horsehair crab shinjo, the crab is steamed for thirty minutes as soon as it comes in, then picked from the…

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Alfonsino and shrimp fragrant grill, fat greenling Yoshino-style grill

This is a grilled course. For the alfonsino and shrimp fragrant grill: alfonsino stays tender and plump even when grilled, but I wanted some crackle…

Alfonsino baked with sake lees and cheese

As for the sake lees used in the kinmedai baked with sake lees and cheese: I obtain top-grade sake lees from breweries scattered around Kimitsu and…

Crab pureed soup with light kuzu thickening, clam fish-paste dumpling

This dish is the clam shinjo soup course. I felt that a plain ushio-jiru, a clear broth seasoned simply with salt, made only with clams would be…

Pan-seared kuzu cake with roasted soybean flour

This is the dessert course. For the kuzu-yaki with kinako, 1kg of large-grain azuki beans is boiled and drained three times, then from the fourth…

• ¥93

• Cook time 30 min

Simmered okara, bamboo shoot simmered with bonito flakes, Manila clam simmered with ginger, tuna in a mustard vinegar-miso dressing

At ryokan (traditional Japanese inns), where word-of-mouth reviews have a major impact on sales, breakfast is also an important aspect, so this time…