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Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Steamed Chicken with Tosazu Vinegar Jelly

This is the vinegared dish course. For the steamed chicken with tosazu jelly: place salt, ginger and the green part of a long onion (naganegi) on…

• ¥180

• Cook time 40 min

Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Beef Miso Yūan-yaki

This is the grilled course. For the beef miso yūan-yaki: needle-tenderize the cut surface of the meat, marinate it in the miso yūan-yaki marinade for…

• ¥480

• Cook time 35 min

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Sakura shrimp pureed dashi soup

This is the soup course. For the sakura shrimp surinagashi: fillet the ainame (fat greenling) into three pieces, score the bones finely, salt it…

Sawani Wan

This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…

Sweetfish, wrapped and deep-fried

• Serves 7 · ¥350

• Cook time 40 min

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…