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Lean beef with seafood dashi

This is the appetizer course. As for the lean beef with seafood dashi, these days one often sees dishes with raw uni placed on top of beef. Beef and…

Beef Shigure-ni Dashi Chazuke

This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…

Sirloin grilled in large flat cuts, thick-cut chuck flap, outer short-plate cut grilled with dashi

This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

'Mountain-Uni' Tofu, Sanriku Wakame Shinjo

I made this mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and July—and…

• Serves 1 · ¥480

• Cook time 1 hr

Young Sweetfish Oil-Sardine

This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

• Serves 1 · ¥540

• Cook time 1 hr

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min