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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

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

Clam in clear seafood broth

Guests enjoy the natural, deeply concentrated umami of Kashimanada clams, carefully drawn out through meticulous preparation, together with crisp…

• Serves 2 · ¥3,500

• Cook time 45 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

Iwagaki Rock Oyster with Uni Dashi

As for the iwagaki rock oyster with uni (sea urchin) dashi, iwagaki have thick flesh, come in a range of sizes, and have a rich umami, making them an…

• ¥533

• Cook time 2 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Yellowtail and Turnip Hot Pot

This is a use of the winter ingredient yellowtail. This is a hot pot dish. The yellowtail and turnip hot pot is a dish we always include in our…

• Serves 1 · ¥1,800

• Cook time 40 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Whelk and surf clam simmered assortment

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of blended miso…

• Serves 1 · ¥500

• Cook time 3 hr

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

Tenjin hot pot

This is a hot pot dish. This time we were given the theme of 'rethinking hot pot,' so we wanted to show a different way of presenting the work we…

• Serves 1 · ¥1,600

• Cook time 1 hr

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min

Awaji Numashima Pike Conger, ‘Skin-Beauty’ Hot Pot

A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…

• Serves 1 · ¥875

• Cook time 1 hr

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Kamo eggplant and whale in a small hot pot

This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…

• Serves 1 · ¥700

• Cook time 3 hr

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Pike conger eel suki hot pot

Finally, this is a hot-pot dish. Hamo-shabu is common, but at our restaurant we often serve hamo suki in summer. We quick-blanch the whole hamo, then…

• ¥500

• Cook time 2 hr

Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr

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…

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr