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Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Smoked Scallop, Autumn Cloud

These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

• Serves 1 · ¥447

• Cook time 1 hr

Wagyu Beef, Three Ways, Low-Temperature Grilled

This grilled dish, with its creatively devised presentation and serving style, is Wagyu Beef, Three Ways, Low-Temperature Grilled. Meat's composition…

• Serves 1 · ¥2,500

• Cook time 3 hr

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

Rikyu-Style Sesame-Seared Bonito, Fermented Mustard Vinegar-Miso

The Rikyu-style sesame-seared bonito is served as sashimi, and I have guests enjoy it with fermented mustard vinegar-miso. For the fermented mustard…

• ¥480

• Cook time 1 hr

Green pea mousse, grilled banana with a miso glaze, water shield soda, threeline grunt kombu-cured mountain-vegetable salad, horse mackerel and celeriac terrine

This is the appetizer course. For the fresh greenery mousse, 100 g of green-pea paste, 30 g of dashi, and 25 g of fresh cream whipped to about 85…

Pike Conger Eel and Matsutake Simmered in Fragrant Tea

This is a simmered dish. I made the hamo and matsutake simmered in fragrant tea because I wanted guests to taste the ingredients' original flavor…

• ¥420

• Cook time 1 hr

Cheese Pureed Soup

This is a clear-soup course. The cheese surinagashi is a soup made with cheese. I use mild mascarpone, finishing it to have the feel of a cream soup…

• ¥320

• Cook time 40 min

Abalone sansho cream, beef cured with kombu, three kinds of jelly, turban shell simmered in savory broth, white asparagus in an early-summer coating

This is the appetizer course. For the abalone sansho cream: add sake with the alcohol boiled off to the abalone, vacuum-seal it, and reconstitute it…

• ¥5,000

• Cook time 1 hr

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Slow-Roasted Wagyu

As for the slow-roasted wagyu, when it comes to meat I think everyone can choose the serving method they prefer. At our restaurant we also offer…

• ¥650

• Cook time 2 hr

Octopus simmered tender, smoked-style; tomato and Manila clam steeped dish; lily bulb silk-smooth tofu; simmered leek; spring flower field

For the tomato and manila clam (asari) steeped dish, I followed the season and made the clams into a steeped ohitashi-style dish this time…

Spring baby turnip pureed soup

For the clear-soup course, the spring baby turnip surinagashi is made in a style closer to a Western soup, for overseas guests. Turnip, onion, and…

Bigfin reef squid and kiwi in sparkling vinegar

This is the vinegared dish course. For the ayaika and kiwi in sparkling vinegar: steep rock sugar and kiwi in apple vinegar to make a kiwi-flavored…

• ¥600

• Cook time 15 min

Low-Temperature Roasted Pork Loin

This is the grilled course. The low-temperature roasted pork loin is made using a new piece of cooking equipment called VCC, which lets you set the…

• ¥1,000

• Cook time 1 hr

Spanish mackerel grilled with cheese

This is the grilled course. For the Spanish mackerel grilled with cheese, we make an unusual cheese dough. First, 500 g of shiitake mushrooms are…

Fragrant bamboo shoot and wakame

This is an alternative soup course. For the fragrant wakatake, wakame and the tender inner sheath of the bamboo shoot are placed inside a glass…

Chicken grunt smoked sashimi

This is the mukōzuke, the sashimi course. I made this as the isaki smoked sashimi we serve at the restaurant. Warm-smoke the isaki over cherry wood…

• ¥680

• Cook time 30 min

Horse Meat in Consommé

This is the soup course. For the horse meat in consommé: wanting a deep brown color, I made it using horse shin bone and carcass, simmering it for…

• ¥3,000

• Cook time 2 hr

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…

Spiny lobster, wine-steamed

This is spiny lobster steamed with wine. Red wine and cassis are added to give it the pale pink color fitting for an early-spring dish. The pea sauce…

Sakura sea bream grilled with salt-fermented bonito; salt-cured pork, aromatic grill

This is the grilled course. For the warm masago (granular fish-roe-style) jelly, a vegetable gelatin that does not melt below 80°C is set on top of…

Breaded Conger Eel

Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min