SEARCH

Egg Yolk Shuto Glaze

As for the appetizer "Egg Yolk Shuto Glaze," egg-yolk shuto (salted, fermented bonito innards) is an all-purpose glaze that tastes good drizzled over…

• Serves 1 · ¥215

• Cook time 2 hr

Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 min

Roe-bearing sweetfish, oil-steamed with white vinegar dressing

For the roe-bearing ayu, oil-steamed with white vinegar dressing, I could never quite enjoy the dry, mealy texture of the roe, so I thought about how…

• Serves 1 · ¥395

• Cook time 2 days

Kamo Eggplant, Foie Gras Kuwayaki

This is a simmered course. As for the foie gras kuwayaki, foie gras has a reputation for being relatively expensive, but it is actually fairly…

• Serves 1 · ¥475

• Cook time 10 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Soft-shell turtle broth

Suppon broth is well received in September, when the summer heat is easing but the lingering warmth still leaves the body tired. We break down the…

• Serves 20 · ¥345

• Cook time 1 hr

Shabu-Style Wagyu Tempura

This is a deep-fried dish. For the shabu-style wagyu tempura, if you deep-fry the raw beef as is, the heat has a hard time reaching the center and…

• Serves 30 · ¥1,000

• Cook time 40 min

Shrimp dressed with fermented sweetfish entrails, new-season bottarga pickled in sake lees, pen shell and Chinese yam topped with dried sea-cucumber ovary, squid and blanched taro shoots with egg yolk and fish-entrail paste, and roe-bearing sweetfish steamed in oil

This is the sake accompaniment course. I prepared five kinds of dishes for it. As for the lemon cup they are served in, at this time of year it is…

• ¥1,000

• Cook time 2 hr

Tilefish grilled with a white-miso finish evoking an elder's white hair, shrimp and sea urchin sushi, miso-pickled soft-set egg, clam grilled in butter

• ¥1,400

• Cook time 2 hr

Oil-grilled pike conger, salt-grilled striped jack

For the grilled course, the salt-grilled shima-aji, we serve the collar of the shima-aji salt-grilled. Then there's the hamo. By September, if we…

• Serves 1 · ¥1,160

• Cook time 20 min

Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Scallop and Shrimp, Spring Mountain Steamed

This is the clear-soup course. I believe the soup is the most brilliant dish in any course, so I place great importance on seasonal feeling and…

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

Fat greenling domyoji-age

This is the deep-fried course. For the fat greenling domyoji-age, once the domyoji, a coarse glutinous rice used for a light, crisp crust, is…

Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Swimming crab pureed soup

This is the owan, the clear-soup course. For the swimming crab surinagashi, I score a turnip that has been dyed yellow deliberately deep, so the…

• ¥650

• Cook time 1 hr

Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans

This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr