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Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese

This is the grilled hassun course (assorted grilled items). For the wind-dried kichiji charcoal-grilled, I rinse the kichiji, soak it for about an…

• ¥1,500

• Cook time 40 min

Seiko crab shell-box sushi, water-bamboo shoot and shimeji mushroom with dried persimmon and walnut dressing, surf clam and bolted lettuce stem mousse jelly

Starting with the appetizer course. For the seiko crab shell-box sushi with roe sauce, I steam the seiko crab and pick the meat apart, setting the…

• ¥580

• Cook time 30 min

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

Five sake-accompaniment dishes. We portioned them with about 3 servings in mind. Shell oyster yukinaka-yaki uses small oysters from Akkeshi. Since…

Three Kinds of Meat Hoba-Yaki

Finally, three miso dishes. In winter, I wanted guests to warm up with miso-based preparations and the like. The first is three kinds of meat grilled…

Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry

The deep-fried course is a two-way potato variation fry. For the shrimp shinjo dumpling kōsen-style deep-fry, I make a shrimp shinjo without onion…

• ¥280

• Cook time 20 min

Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

• ¥170

• Cook time 30 min

Mochi-Mochi Chimaki

The shinogi — a small palate-easing course — mochi-mochi chimaki, has a soft, chewy, jiggly texture. Dashi is taken from dried scallops and simmered…

White miso simmered assortment

The simmered dish is white miso takiawase. For the Ise lobster, one portion is dusted with kuzu starch and simmered directly in the miso, while…

Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken

This is the warm course. Keeping December in mind, I made this a piping-hot mizore (sleet-style) hot pot. For the Daisen chicken, I sear only the…

• ¥480

• Cook time 20 min

Monkfish dressed with its own liver

The third dish, ankō tomo-ae, is made by giving the monkfish skin and fillet meat — the willow-leaf-shaped cut — a firm, quick blanch, then dressing…

Variation on Kenchin Soup

The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…

• ¥200

• Cook time 20 min

Herring Roe and Root Vegetable Pickle

As an accompaniment to the shinogi, served as a palate-refresher between courses, this is herring roe and root vegetable pickle. Every year, from the…