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Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Wakasa flounder with sansho-leaf vinegar, tilefish grilled Arashiyama-style, beef tongue set into a square, kuruma prawn simmered shiba-style, smoked salmon and cucumber rolled in kombu

This is the grilled-dish hassun course. For the Wakasa flounder with kinome vinegar, I grind kinome in a suribachi mortar and mix it with grated…

Beef fillet, steamed abalone

This is the additional hearty course. I had originally intended to serve the beef fillet with a sea urchin sauce, but for the sake of the plating…

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Small-pot course of greenling and bamboo shoots

This is the soup course. As a substitute for the usual soup, I made it in small-pot style. It would ordinarily be a young bamboo shoot and wakame…

Chinese yam simmered Tosa-style with bonito flakes

This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…