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Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Buen-gatsuo Tartare

This is a tartare made with Kagoshima 'buen-gatsuo' (bonito that is caught, flash-frozen, and shipped unsalted — 'buen' is local dialect for…

• Serves 1 · ¥400

• Cook time 30 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Lotus Root Manju

This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

• Serves 1 · ¥105

• Cook time 30 min

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

Housemade-miso sukiyaki-style (shaved burdock, Kujō scallion, grated yam dumpling, spicy condiment, truffle)

The meat course, 'housemade-miso sukiyaki-style,' is cooked and finished right in front of the guest; the smell of the beef grilling and the savory…

• Serves 1 · ¥1,200

• Cook time 10 min

Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh

For the simmered-soup course, the softshell turtle lily bulb manjū gets a chewy texture and more substance by adding a little mochi flour to the lily…

• Serves 1 · ¥500

• Cook time 10 min

Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

For the eggplant, we poke a hole through the center of the flesh with chopsticks so the oil can reach all the way through, and cook it while turning…

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Crab Miso Gratin

For the red snow crab gratin, I combine rustic country miso and white miso, and add crab miso — the crab's own tomalley — to finish a richly flavored…

• Serves 10 · ¥151

• Cook time 50 min

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…

Soba shinjo, quail dumplings, late-season matsutake

This is the soup course. The soba shinjo uses soba, mochi flour, and Japanese mountain yam, so it uses every part that makes up the character for…

• Serves 4 · ¥200

• Cook time 30 min

Tilefish and karasumi clear-soup, finished with more karasumi and a yuzu crowning garnish

The balance between the saltiness of the karasumi and the flavor of the tilefish is superb.

Butter tea tofu — ice-cellar style

This is an appetizer course from a set of Japanese dishes built around black tea. (Black tea, 50 g: ¥1,200.) I made 'butter tea,' as drunk in Tibet…

• Serves 9 · ¥40

• Cook time 40 min

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Salt-cured yellowtail and daikon, oil-simmered abalone, maple-leaf carrot, fallen-leaf mushroom, green garnish, finely shredded ginger, pine-needle-cut yuzu, a thickened sauce from its own broth

For the salt-buri daikon, salting the yellowtail heavily and letting it rest overnight draws out excess moisture from the flesh, removing off-odors…

• ¥950

• Cook time 5 hr

Salt-fermented fugu milt, monkfish liver and yuzu achara-style pickle roll, pine-cone-scored turban shell simmered into a dark, long-cooked glaze, sea urchin-wrapped grilled halfbeak, pond smelt nanban-style soy-pulp salad

Salt-cured, fermented blowfish milt: soak the milt in a salt-water brine to draw out the blood, peel off the thin membrane, salt it firmly, and rest…

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Grated Daikon Pickle

Let me introduce some of the everyday vegetable work we do at 'Yonemura.' For the grated daikon pickle, we grate the daikon along with its juice, add…

• Serves 4 · ¥200

• Cook time 1 days

Yamayuri pork harami, fruit-miso grilled

We add blueberries and white peaches to the miso base to give the pork a refreshing sweetness witho…

• ¥650

• Cook time 3 days