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Turnip steamed dish, tilefish, mitsuba, ginkgo nuts, wood ear mushroom, shimeji mushroom, wasabi, silver sauce

This is a dish, somehow comforting, where guests enjoy steamed tilefish and turnip with a silver sauce poured over. Since we mainly serve tempura…

• Serves 1 · ¥975

• Cook time 30 min

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

Kagoshima tea-leaf five-ingredient tofu dressing

This dish uses tea, one of Kagoshima Prefecture's proudest products — Kagoshima actually ranks first nationwide in tea output. Kagoshima tea is mild…

• Serves 3 · ¥300

• Cook time 30 min

Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Eel Hot Pot

Throughout the year, our restaurant serves a hot-pot-style dish within the tasting menu that focuses on seasonal ingredients. This time it's a hot…

• Serves 1 · ¥1,000

• Cook time 1 hr

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 min

Late-season pike conger and early matsutake teapot-steamed soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

• Serves 1 · ¥550

• Cook time 1 hr

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Kisu and Summer Vegetable Temari

This kisu (Japanese whiting) and summer vegetable ball-shaped dish is beautiful to look at as well; I thought that combining kombu-cured kisu with…

• ¥590

• Cook time 45 min

Oyster, Nanzenji-style, with smoked oyster, grilled scallion, and wasabi

Enjoy the umami of oysters, a taste of winter. By adding oyster paste to sieved tofu and grinding it together, the oyster's characteristic odor…

Sea bream and aromatic vegetable hakusen-age, chia seed dressing

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Sweetfish fermented-dashi soup

At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…

• Serves 2 · ¥328

• Cook time 20 min

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Duck Hot Pot

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥600

• Cook time 1 min

Beef Tenderloin Stone-Grilled, Sea Urchin

This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

• Serves 1 · ¥800

• Cook time 3 min

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min