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Roasted Bryde's Whale with Aromatic Vegetables

This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…

• Serves 1 · ¥450

• Cook time 50 min

Barracuda grilled and steeped in dashi

This is single dish course two: kamasu yaki-bitashi. Kamasu skin turns tough when grilled, but steeping it in dashi afterwards softens it and makes…

• ¥700

• Cook time 20 min

Chinese yam grilled Shinshu-style

For the grilled course's nagaimo grilled Shinshu-style: marinate the nagaimo in miso for about two days and grill it, but miso alone makes it too…

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Net-grilled wagyu

Oil-grilled pike conger, salt-grilled striped jack

For the grilled course, the salt-grilled shima-aji, we serve the collar of the shima-aji salt-grilled. Then there's the hamo. By September, if we…

• Serves 1 · ¥1,160

• Cook time 20 min

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Wagyu Grilled with Sweet Miso, Kyoto Kamo Eggplant Grilled in Fat

This is the grilled course. Both the Kyoto Kamo eggplant grilled in fat and the Wagyu grilled with sweet miso are served dengaku-style with miso. The…

Wind-Dried Sasagarei

By soaking sasagarei, which comes into season in winter, in salted water and then wind-drying it for about half a day, this becomes a dish where just…

• Serves 1 · ¥700

• Cook time 1 hr

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Sesame-crusted grilled wagyu, butter-grilled bamboo shoot

For the sesame-crusted grilled wagyu, season the wagyu with salt and pepper, and finish the first roasting to medium in a convection oven — the same…

Stuffed shiitake fry, matcha-grilled sea bream, shiratama-style grill

The story of tea. In the old days, tea carried from Uji was stored partway along the route in tea-jar cellars in Yamanashi to see it through the…

Sweetfish and Kamo eggplant, Dutch-style fried

This is the aiko course, an additional dish inserted into the menu. For ayu and Kamo eggplant, Oranda-style, since I wanted to include a fried dish…

• ¥1,240

• Cook time 50 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Whitefin trevally grilled with kabusecha tea

This is the grilled course. For ‘Kakuaji Grilled with Kabusecha Tea,’ I use kakuaji, a rare local fish also called white trevally, in a dish that…

• Serves 1 · ¥650

• Cook time 2 hr

Grilled thornyhead rockfish with sea urchin

This grilled dish uses kinki as an end-of-season winter ingredient. Grilled kinki with sea urchin is a dish meant to let guests enjoy two kinds of…

• Serves 1 · ¥1,600

• Cook time 40 min

Suwa Itokaya Squash and Venison Miso Dengaku

This is the grilled course. Suwa Taisha Shrine issues a chopstick and a talisman called kajiki-men, said to work like an indulgence absolving the…

• ¥800

• Cook time 30 min

Seared Wagyu Cured in Rice-Bran Pickle

As for the seared wagyu cured in nukazuke (rice-bran pickle), the umami inherent to wagyu layers together with the flavor and aroma of the fermented…

• ¥3,760

• Cook time 40 min

Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

• ¥750

• Cook time 20 min

Tilefish, sake-scented; sansho-grilled bamboo shoot

From our creative dishes using bamboo shoots, this is the grilled course. We used young sansho leaf, which pairs so well with bamboo shoot…

• Serves 1 · ¥1,200

• Cook time 2 hr

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…