SEARCH

Jellied pufferfish, smoked sea bream rolled in a sweet kombu sheet, mackerel pressed sushi, deep-fried soft-shell shrimp, eggplant with salted fish innards, kosode-style sweet rolled omelet, and chrysanthemum greens blanched and dressed

This is an appetizer course. For the jellied pufferfish, pufferfish bones and trimmings are simmered down in sake and a large amount of water. Before…

• ¥470

• Cook time 2 hr

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Milt Egg-Custard Steamed with Sea Urchin Sauce, Seared Pufferfish and Mountain Yam, Lotus Root Sesame-Mustard Dressed

This is the appetizer. For the milt egg-custard steamed with sea urchin sauce, cod milt is used rather than pufferfish milt. For the sea urchin…

Yellowtail and napa cabbage layered terrine, monkfish liver

This is a course meant to encourage more sake. For the yellowtail and napa cabbage hakata terrine, steaming for about an hour softens the napa…

• ¥700

• Cook time 1 hr

Butterfish and Lotus Root Grill

This is a grilled dish. For the yūan marinade (soy-mirin-citrus marinade) used in the butterfish and lotus root grill, the ratio of soy sauce changes…

• ¥650

• Cook time 50 min

Roast Duck Soba-gaki Style, Conger Eel and Ebi-imo Wrapped, Grilled

On top of the roast duck soba-gaki style sits what I call soba miso — whole buckwheat groats blended together with Saikyo miso. What is poured over…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Salmon Nanban-zuke with Red Vinegar

Next, the vinegared dish is salmon nanban-zuke with red vinegar. Nanban-zuke is usually made with white fish or blue-backed fish, but using salmon —…

Tokkuri-mushi, Crab Shinjo, Oyster

Inside the tokkuri-mushi (steamed in a sake-flask-shaped vessel) are crab shinjo, oyster wrapped in napa cabbage, bamboo shoot, and a few other…

Sukeko Kombu Roll

I hadn't made sukeko kombu-maki (raw pollock roe wrapped in kelp) in a long while, but I looked back and remembered this was a technique I used to…

Yellow Okowa Rice

Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…