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Corn surinagashi, edamame mochi

This is a clear-soup course. For the corn surinagashi: August is the best time of year to eat corn, and the yellow of the corn against the green of…

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Roast Beef

This is a substitute dish. The method for making the roast beef is a little unusual. After searing it once, it is placed in a plastic bag and cooked…

Plain-Grilled Autumn Salmon, Smoked Scallop and Cheese Grill

This is a grilled dish. For the plain-grilled autumn salmon, the autumn salmon is marinated in saikyo miso and grilled, then topped with a mixture of…

• ¥700

• Cook time 1 hr

Pike conger eel suki hot pot

Finally, this is a hot-pot dish. Hamo-shabu is common, but at our restaurant we often serve hamo suki in summer. We quick-blanch the whole hamo, then…

• ¥500

• Cook time 2 hr

Matsutake Dobin-Mushi

This is a clear-soup course. For the matsutake teapot-steamed soup, matsutake mushroom, pike conger, small kuruma prawns, and chicken are arranged in…

• ¥1,000

• Cook time 20 min

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

Tender-Simmered Spare Ribs

This is a seasonal side-dish course. For the tender-simmered spare ribs, thoroughly parboiling and rehydrating the ribs beforehand makes the later…

• ¥500

• Cook time 3 hr

Chrysanthemum-Cut Turnip, Tender-Simmered Abalone

This is a simmered dish. For the chrysanthemum-cut turnip, the turnip is boiled in rice-rinsing water, then simmered while keeping the temperature as…

• ¥1,000

• Cook time 1 hr

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Shrimp-shaped taro simmered in happō dashi

Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…

Spiny lobster shinjo

This is a clear-soup course. Regarding the Japanese spiny lobster shinjo, the fishing season for Ise lobster opens in August in the Sotobō region and…

Yuba tofu

This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…