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Spanish mackerel yuba and eel yuba

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Butterfish, Miso Yuan-Style Grill

The grilled dish is butterfish miso yuan-yaki. When yuan-yaki is made from butterfish in the ordinary way, it tends to turn out tough, so the yuan…

• Serves 5 · ¥2,000

• Cook time 1 hr

Persimmon, Kyoho grape, and chestnut tofu-dressed salad, grilled Pacific saury sushi, avocado with salted rice malt, bush-clover-themed sweet, yuzu-scented grilled sesame tofu

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Spiny lobster grilled with sea urchin

This is the hassun (seasonal assortment) course. The Ise lobster is prepared uni-yaki, grilled with uni.

• ¥700

• Cook time 1 hr

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

• Serves 5 · ¥1,000

• Cook time 1 hr

Hen-of-the-woods mushroom pureed soup with tsukimi-style free-range chicken

Vinegared water caltrop and maple leaf, Jiro persimmon mallet-shaped roll, red taro stem and fried wheat gluten with pear dressing, Chinese yam, sweet potato, and kabocha lightly seared, frozen konjac set in amber jelly

The Kintoki carrot used in the water caltrop and maple-leaf namasu is from last year's crop. We make a lot of Buddhist vegetarian dishes here, so…

Eggplant, Whale, and Tofu

How to Make Eggplant Kujira-dōfu (Whale-Style Tofu) Eggplant kujira-dōfu has been around since the Edo period; it's delicious, and it's a perfect…

Grilled Eggplant Surinagashi and Sesame Tofu

For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…

Yam and agar jelly

Steamed grated yam

Monkfish Liver, Flounder, and Japanese Mountain Yam

This is a supplementary dish recommended by the host. For the ankimo, thorough washing and thorough cooking are essential. It is roughly tossed with…

• ¥1,000

• Cook time 1 hr

Shogoin Daikon, Snow Crab Kintsuba

This is a shared side dish. For the garland chrysanthemum "snow-covered" dish, raw garland chrysanthemum leaves are spread with pounded fish paste…

• Serves 5 · ¥700

• Cook time 1 hr

Poached Western pear in syrup

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

White Miso Broth

The soup uses ebi-imo, a shrimp-shaped taro, carved into crane and tortoise-shell shapes -- what is called tsuru-kikko-imo. The prepared hot mustard…

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Scallop, Daigo-style cream-set dish

Yam bulbil rice

Le Lectier pear simmered in sweet syrup