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Hokki Clam Grilled in Yame-Tea Oil, Yame-Tea Broth Ochazuke

This is the rice course. For the surf clam grilled in Yame-tea oil, Yame tea is steamed together with salad oil to make Yame-tea oil. The surf clam…

• ¥648

• Cook time 25 min

Young sweetfish deep-fried with water pepper

This is a fried course. For the young ayu tade-fragrant grill, I quite often coat fried dishes with kori-mochi (freeze-dried rice cake). Kori-mochi…

Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin

As for the beni-koji miso enoki surinagashi finished with the clear top liquor — I arranged a miso soup made with enoki, one of my personal…

Direct-from-the-Producer Fresh Fish Platter

This is the sashimi (tsukuri) course; since it is simply sashimi, we will omit further explanation.

Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape

These dishes make the most of the fat content in each part of the anago.

Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro

The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…