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Duck jibu-ni, sweet-simmered tomato

Being from Kanazawa city, Ishikawa prefecture, I thought it would be nice to have a duck jibu-ni ma…

• Serves 1 · ¥190

• Cook time 20 min

Potato, Octopus, and Kabocha Squash, Tender-Simmered Live Octopus

"Drawing out the appeal of Hokkaido's overwintered vegetables." The overwintered vegetables used here are Niseko 540 potato and Dark Horse kabocha…

• Serves 1 · ¥620

• Cook time 2 hr

Seiko Crab Cold Dish

We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

• Serves 1 · ¥2,000

• Cook time 4 hr

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Fugu deep-fried in a Bubu-arare coating

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a Japanese-style version of fried chicken karaage. I thought that many…

• Serves 1 · ¥400

• Cook time 40 min

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Kombu-Grilled Duck

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥600

• Cook time 2 hr

Crab, Local Clam and Rapeseed Blossom Crystal Aspic

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,000

• Cook time 3 min

Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

• ¥50

• Cook time 10 min

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga

We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…

• ¥350

• Cook time 2 hr

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Grilled nut tofu, salt-fermented Ise lobster roe, a preparation shaped to resemble chestnuts, bottarga with squid and cheese Ohara-me style, Otafuku garland chrysanthemum greens with scallop and sea urchin

This is the sake accompaniment course. For the grilled nut tofu, I started with a base of sesame tofu and added walnuts and chestnuts, which are in…

• Serves 10 · ¥1,150

• Cook time 40 min

Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil

Taking aroma as the theme, I present these by building on my everyday work. These are sake accompaniments expressing 'the scent of winter.' For ikura…

• Serves 1 · ¥800

• Cook time 1 min

Red sea bream, turnip-steamed and topped with silver sauce

We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Kuroge wagyu simmered sukiyaki-style

The signature dish is the Kuroge Wagyu Sukiyaki-Style Simmer. Under the theme "A Restaurant's Work, Ever-Changing," where meat dishes used to be…

• Serves 1 · ¥1,200

• Cook time 20 min

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

Turnip Set in Dew-and-Frost Jelly; Grilled Fig in Prosciutto; Autumn Salmon and Chestnut Kowameshi

These are the three savory drinking snacks. For the turnip set in dew-and-frost jelly, since I named the course 'When the First Frost Falls,' I used…

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr