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Grilled nut tofu, salt-fermented Ise lobster roe, a preparation shaped to resemble chestnuts, bottarga with squid and cheese Ohara-me style, Otafuku garland chrysanthemum greens with scallop and sea urchin

This is the sake accompaniment course. For the grilled nut tofu, I started with a base of sesame tofu and added walnuts and chestnuts, which are in…

• Serves 10 · ¥1,150

• Cook time 40 min

Bottarga and cheese sandwich, deep-fried

For the bottarga (karasumi) and cheese sandwich, deep-fried, karasumi is usually paired with something light and refreshing like daikon, but this…

• ¥320

• Cook time 20 min

Hell-pickled blue crab, blue crab roe tossed with sansho leaf

This is blue crab hell pickle. It gets this name because the crab is pickled while still alive. I adapted Korean ganjang-gejang into a Japanese-style…

• ¥250

• Cook time 1 days

Sweet Shrimp Shiokara, Sweet Shrimp with Fine-Julienned Nagaimo and Root Mitsuba

Salt-fermented sweet shrimp is something people have traditionally made for a long time, I think. For the sweet shrimp with fine-julienned mountain…

• ¥310

• Cook time 3 hr

Fresh Greens Jelly with Sea Bream Roe

For the fresh-greens jelly topped with sea bream roe, I use Otafuku shungiku, though Kyo-shungiku works just as well. The shirako is salt-boiled…

• ¥80

• Cook time 1 hr

Abalone shiokara, fish roe Matsumae-style pickle, bottarga, squid shiokara variation, salted sea urchin, konowata

Abalone shiokara is a delicacy I learned from the first head chef I trained under. I make it by jarring live abalone liver. It has a distinctive…

• ¥1,500

Salted Sea Urchin and Red Mizu Matsumae-Style Pickle

For the salted sea urchin and red mizu — a wild mountain vegetable — Matsumae-style pickle, I finely chop shiso and myoga for aroma, peel the red…

• ¥360

• Cook time 40 min

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Spring vegetables in an aromatic salted sea-cucumber-intestine marinade, tender-simmered baby octopus, cherry-blossom-viewing dumplings, seared squid with bottarga, rare Shimane rock-nori tofu

This is the course of dishes to accompany sake. The strained konowata used in the spring vegetables with aromatic konowata marinade is a liquid made…

Persimmon with tofu-vinegar dressing

This is an additional hearty course. The persimmon with shiro-zu dressing is made using two kinds of tofu: silken and cotton.

• ¥320

• Cook time 30 min

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Two Kinds of Garlic Chives and Onogawa Bean Sprouts with Squid-Liver Sauce

For the two kinds of garlic chives and Onogawa bean sprouts with squid-liver sauce, thinning the Japanese common squid liver with the starchy liquid…

• ¥150

• Cook time 1 days

Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Chrysanthemum-cut turnip stuffed with wagyu beef

This is the simmered course. For the chrysanthemum-cut turnip stuffed with wagyu, I simmer the sinewy cuts of Japanese Black wagyu shigure-style, mix…

• ¥460

• Cook time 50 min

Seared cornetfish

This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.

• ¥420

• Cook time 30 min

Spring sea bream deep-fried with a roe coating

This is the deep-fried course. For the sakura-dai deep-fried with a roe coating, I butterflied the fish into two thin fillets and sandwiched seasonal…

Pufferfish milt pureed soup

This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…

Cherry Blossom Trio

This is the opening dish. I combined salted sea urchin with processed sea urchin paste on a soy milk base, rehydrated green peas pressed through a…

Autumn spawning-run sweetfish grilled with its own roe

This is the grilled fish course. For the ochi-ayu oyako-yaki, I butterflied the ochi-ayu from the belly, removed the roe, took out the backbone, then…

• ¥1,550

• Cook time 50 min

Glass ayu rice

This is the rice course. Hio rice is a dish I devised wondering what I could make using ayu fish sauce, said to be free of off-flavors and good at…

Spiny lobster simmered with a light kuzu thickening and fragrant plum, Kyoto white bamboo shoot (shirako-dake) sprout roll

This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…

Wagyu with celeriac

This is the grilled course. There are many ways to season beef — salt, ponzu, wasabi soy sauce, a chili-and-yuzu-peel paste, and so on — but I feel…

Fat greenling quickly seared over an open flame, bluefin tuna, pen shell cured in fermented mash, halfbeak, and small clam adductor oil-seared and kombu-cured

This is the sashimi course. Sashimi can easily become monotonous, so I put thought into it — using seasonal wild greens such as flowering rape-bud…