SEARCH

Spanish mackerel oil-seared

A grilled dish. The vessel used is a red shino piece by Katō Shigetaka, son of the potter Katō Tōkurō. For the Spanish mackerel oil-seared, the…

• ¥400

• Cook time 1 hr

Fugu deep-fried in a Bubu-arare coating

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a Japanese-style version of fried chicken karaage. I thought that many…

• Serves 1 · ¥400

• Cook time 40 min

Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: takes the flavor of yakiniku up a notch. I thought that many people in…

• Serves 1 · ¥1,800

• Cook time 1 hr

Clear beef broth soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a small luxury using wagyu loin. I thought that many people in their…

• Serves 1 · ¥400

• Cook time 40 min

Matsutake rice wrapped in magnolia leaf, pickles

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the classic autumn takikomi rice. I thought that many people in their…

• Serves 1 · ¥2,000

• Cook time 2 hr

Flounder rolled in paper-thin kombu, spear squid, seared beef top round

The sashimi course is served on a crackled kohiki-glaze vessel by the ceramic artist Hayashi Ryūichirō. For the flounder take-gami kombu roll, the…

• ¥700

• Cook time 1 hr

Butterbur-bud miso dressing, steamed abalone

An appetizer course (sakizuke). The vessel used is an Eiraku Hozen piece. For the fuki-no-tō miso dressing, the fuki-no-tō is deep-fried in oil…

• ¥1,000

• Cook time 1 hr

Herring Steamed with Sake

This is the vinegared course. The vessel is a Shonzui-ware square bowl, a piece by Yaguchi Eiju. For the herring steamed with sake, the herring is…

• ¥300

• Cook time 45 min

Grilled shark fin

A clear-soup course. The vessel used is a Wajima-lacquer piece in the Unkaku (cloud-and-crane) design. The shark fin is steamed with chicken stock…

• ¥1,000

• Cook time 1 hr

Fat greenling grilled in a leek wrap with sansho pepper

A grilled dish. For the fat greenling grilled in leek wrap with sansho, the fish is filleted, lightly salted, and given fine bone-scoring, then…

Halfbeak pressed sushi wrapped in cherry leaf, shrimp in rice-porridge marinade with cheese, kumquat-egg deep-fried in a scouring-rush style, turnip and prosciutto roll, two-color pouch twisted in cloth, bottarga daikon, and amber-glazed ginger on a pine-needle skewer

An appetizer course. For the karasumi daikon, to draw out more of the karasumi's blood, the daikon is pierced all over with fine needles, then a hose…

Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr

Surf clam dressed with butterbur miso

An appetizer course. For the surf clam dressed with butterbur miso, the clam is cleaned, then rinsed in sake and soy sauce and seared. The butterbur…

Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin

This is the simmered course. Harutsuge-uo means herring. This time, rather than dried, split herring, soft raw herring in early spring is used. The…

Steamed snow crab in a thin kuzu-thickened broth

A clear-soup course. For the steamed crab in a thin kuzu-thickened broth, snow crab is boiled in salted water and the meat picked out. Raw white fish…

Kombu-cured sea bream, seared beef loin, vinegar-cured horse mackerel with soybean pulp

A sliced raw-fish (tsukuri) course. Beer cups are used as the serving vessels. The sea bream is filleted into three pieces and kombu-cured. The beef…

Sakura shrimp deep-fried in a straw-bundle wrap

A deep-fried dish. For the sakura shrimp tsuto-wrapped deep-fry, raw white fish paste is ground, then seasoned with softly set scrambled egg used as…