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Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu Nagasaka Sarashina Honten). I take up 'Nanzenji-mushi.'

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Oyster, Nanzenji-style, with smoked oyster, grilled scallion, and wasabi

Enjoy the umami of oysters, a taste of winter. By adding oyster paste to sieved tofu and grinding it together, the oyster's characteristic odor…

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'

Round Eggplant Simmered with Lemon, Conger Eel Teriyaki, Glazed Simmered Shrimp, Tomato Simmered in Honey, White-Simmered Lotus Root, Savory Okra, Corn Cut into a White Fan, Honey Lemon

For the corn cut into a white fan, peeling the corn kernels off straight away makes them come apart, but letting the steamed corn rest overnight lets…

• ¥550

• Cook time 20 min

Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe

This is the clear-soup course. For the mochi-wrapped oyster, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer a…

• ¥950

• Cook time 1 hr

Young sea bass grilled wakasa-style, onion grilled with fermented miso mash, coconut custard, chicken gizzard dressed with tofu, bottarga deep-fried in a buckwheat coating, salmon, stone-wall-cut liver, and matcha sweet pancake sandwich

This is a grilled hassun assortment. The young sea bass is filleted into three pieces, marinated in the wakasa marinade for about 20 minutes, then…

Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu

For the eel steamed Shinshu-style, we top it with soba-gaki — a buckwheat dumpling — to bring out a character distinctive to a soba restaurant…

• ¥1,500

• Cook time 50 min

Western-style steamed grated turnip with tilefish, sea urchin, cream cheese, ginkgo nuts, olives, shimeji mushroom, and plum-shaped wheat gluten cake

We use olive oil in place of wasabi. Adding a generous amount, salad-style, enhances the flavor. Thinking about what would appeal to female guests…

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

White Miso Broth

This is the clear-soup course. For the oyster daifuku, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer tsukudani…

• ¥400

• Cook time 20 min

Grilled Autumn Sweetfish, Marinated in Vinegar

This is the su-zakana (vinegared course). For the grilled ochiayu marinated in vinegar, I plain-grill the ayu, remove the dorsal fin, pectoral fins…

• ¥400

• Cook time 15 min

Tempura in Clear Broth

This is the soup course. Many guests order the item called "tenuki" at the restaurant — where the soba is left out and only the tempura is enjoyed in…

• ¥200

• Cook time 10 min

Pike Conger Shabu-Shabu

This is the small hot-pot course. For the ice tofu, freezing the tofu once and then thawing it in the refrigerator draws out its moisture…

• ¥720

• Cook time 45 min

Grilled young sea bass with shuto, stuffed tomato, salt-simmered duck loin, and more

This is the grilled seasonal assortment course. For the grilled young sea bass with shuto: after preparing the young sea bass, thinking about how to…

Yuba pureed soup

This is the clear soup course. The yuba is pureed to make the surinagashi. For the plum-scented, kuzu-dusted hamo: plum flesh is dissolved into kombu…

Sarashina-jitate, sea urchin and abalone soup, abalone dusted with kuzu starch, raw sea urchin

For the abalone dusted with kuzu: I clean the abalone, sprinkle it with sake and salt, top it with daikon, and steam it for two hours. As for the…

Tilefish, Shinshu-Steamed

This is an additional recommended dish. For the tilefish Shinshu-steamed, I first grill the tilefish, then drape a soft soba-gaki — a buckwheat…

• ¥280

• Cook time 40 min

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…