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Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Wagyu Fillet Side, Saikyo-Miso Grill

Meat course. Wagyu fillet side saikyo-miso grill: lightly trim the side cut from the wagyu fillet, season with salt and pepper, grill until the core…

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Net-grilled wagyu

Sweetfish grilled with a rice-starch glaze

For the ayu oneba-yaki, we grill the reverse side until crisp.

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Akashi sea bream, spring-haze steamed

This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

• Serves 1 · ¥900

• Cook time 30 min

Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

I designed this as a repeat-visit dish aimed at guests in their 20s and 30s. The reason it resonates with that generation is the value proposition of…

• ¥1,140

• Cook time 40 min

Ginkgo-nut rice, new-crop bettarazuke, oyster red miso soup

The rice course is ginkgo-nut rice. Salt alone is enough seasoning, since it lets the ingredient's own flavor come through fully. And when I thought…

• Serves 4 · ¥1,200

• Cook time 1 hr

Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

Koban-Shaped Pen Shell and Fava Bean Chakin

This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…

• Serves 5 · ¥2,000

• Cook time 20 min

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Seared pen shell clam and sea urchin hand roll

The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

• ¥500

• Cook time 20 min

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Kinki rockfish grilled in sweet white miso, plum-flavored rolled egg, plum-blossom-cut carrot vinegar pickle, wild mountain berries in plum wine, pine-needle-cut celtuce mustard pickle, layered kombu cured in sweet white miso, chickpeas in sweet syrup

This is the savory platter course. The plum-flavored rolled egg is made by mixing plum flesh into the egg-roll batter and rolling it up. The…

Raw salmon roe in hishio, whale blubber and pike conger roe in hishio, swordtip squid in koji

This is a sake accompaniment. For the raw sujiko in hishio, the salmon roe skeins are washed in cold water to remove the blood, then steeped in…