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Pacific saury with shaved kombu

This is single dish course one: Pacific saury with oboro-kombu. Since sanma is out of season, I substituted horse mackerel (aji) this time. Because…

• ¥500

• Cook time 20 min

Taro steamed in its skin, salt-steamed aigamo duck loin, smoked salmon kosode sushi, cream cheese sake-lees pickle, fig with white vinegar dressing

For the appetizer course I prepared dishes built around autumn's signature ingredients. Kinukatsugi can be made ahead and plated in advance, but…

• ¥460

• Cook time 15 min

Lotus root, deep-fried and served in dashi

This is single dish course four: lotus root agedashi. Grated lotus root loses its flavor if squeezed too hard, so squeeze out just a little of the…

• ¥490

• Cook time 25 min

Steamed abalone, sea urchin and wakame

This is single dish course three: steamed abalone, uni and wakame. I use farmed abalone from Hokkaido, steaming it for around eight to ten minutes…

• ¥690

• Cook time 15 min

White asparagus in tofu dressing, new cabbage and salmon sushi with mustard mayonnaise, butterbur bud grilled with sesame miso

This is course four. For the white asparagus in shira-ae — a tofu dressing — the white asparagus is parboiled in water with oil and flour added — a…

Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso

For the fava bean and shrimp sandwich fry, fava beans — an early-summer ingredient — are peeled and split in two, dusted with flour, and sandwiched…

Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar

This is course five. For the bamboo shoot dressed with kinome miso, I make an egg-yolk-enriched sweet miso and tint it green with spinach. For the…

Barracuda grilled and steeped in dashi

This is single dish course two: kamasu yaki-bitashi. Kamasu skin turns tough when grilled, but steeping it in dashi afterwards softens it and makes…

• ¥700

• Cook time 20 min

Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing

This is a sakizuke, the appetizer. For the motte-giku with wasabi-vinegar dressing, motte-giku was not yet available, so I substituted yellow…

• ¥200

• Cook time 10 min

Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce

This is course three. As for the wild mountain vegetables in natane-ae — 'natane' (rapeseed) is a word that can only be used in spring, so I worked…

Rapeseed blossoms and raw sea urchin in sesame tofu dressing, bamboo shoot and sansho-leaf sushi, udo and angelica shoot kinpira

This is course two. The rapeseed blossoms and raw sea urchin with sesame-miso dressing: the sesame tofu is kneaded to a loose consistency, the…

Horse Mackerel Bone Senbei, Conger Eel Bone Senbei, Prawn Head Senbei, Coin-Shaped Bonito, Horse Mackerel Sasa-Zushi, Chicken Skin Nikogori, Steamed Abalone with Junsai, Hakata-Style Shiro-uri and Smoked Salmon, and Okra Pickled in Moromi

For the horse mackerel bone senbei, the bones left over from making the aji sasa-zushi — sushi wrapped in a bamboo leaf — are washed in a…

Butterbur in salad dressing, clam sushi, bamboo shoot inner lining with salted seafood dressing

This is course one. As for the clam sushi — at our restaurant we always include sushi in the first course. Guests generally start drinking around six…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea

For the deep-fried course's Rikyū-style new burdock, the new burdock is cut, seasoned by cooking it kinpira-style before frying, air-dried, coated…

Simmered New Potatoes with Shuto, Grilled Gosanchiku Bamboo Shoots Tossed with Plum, and Prawns Simmered in Sake and Salt

For the simmered dish, new potatoes with shuto (salted, fermented fish innards, traditionally bonito), we have been serving this since last year, and…

Horse mackerel, Kokura-style azuki, and mountain yam

For the horse mackerel with Kokura-style azuki and long mountain yam, the horse mackerel is filleted into three pieces and minced, combined with…

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Green Pea Tofu in a Light Kuzu-Starch Broth

Grilled rice ball ochazuke

This is single dish course five: yaki onigiri ochazuke. I brush the grilling sauce onto the rice ball, press a shiso leaf onto it, and then grill it…

• ¥150

• Cook time 15 min

Deep-Fried New Potatoes with Mustard Sauce

Deep-fried new potatoes with mustard sauce: the new potatoes are peeled and simmered until seasoned through, then deep-fried plain. Young shoots of…

Beltfish wrapped in myoga and grilled

For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…

Deep-Fried Kisu Stuffed with Sea Urchin, and Shishito Peppers

For the deep-fried kisu (Japanese whiting) stuffed with sea urchin, kisu — an early-summer ingredient — is filleted, sandwiched with fresh sea…