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Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

Fish Sōmen

From the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling course served partway through the meal. Fish sōmen…

• Serves 4 · ¥0

• Cook time 1 hr

Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

• Serves 1 · ¥1,200

• Cook time 30 min

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Arigato Gobo Manju with Sarobetsu Duck

This is the Arigato gobo manju filled with Sarobetsu duck. Drawing out the appeal of Hokkaido's overwintered vegetables — here, Arigato gobo, a…

• Serves 1 · ¥350

• Cook time 30 min

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Bamboo Shoot Manju

This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representative ingredient of spring. So that you can fully…

• Serves 1 · ¥300

• Cook time 20 min

Shijimi Clam Soup

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 · ¥80

• Cook time 1 min

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Deep-fried and simmered monkfish

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥250

• Cook time 40 min

Tomato, water shield

You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

• Serves 4 · ¥2,500

Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

• Serves 2 · ¥450

• Cook time 50 min

Pacific saury with shaved kombu

This is single dish course one: Pacific saury with oboro-kombu. Since sanma is out of season, I substituted horse mackerel (aji) this time. Because…

• ¥500

• Cook time 20 min

Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr