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Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

• ¥170

• Cook time 30 min

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Bottarga Steamed Rice

Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Water shield and somen noodles

• ¥80

• Cook time 10 min

Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Taro, octopus, and kabocha: a refreshing summer assortment

Pairs superbly with well-chilled champagne.

Beltfish seared-and-chilled with jelly glaze

The vinegared dish is beltfish seared-and-chilled with a jelly glaze. I prepare the beltfish, use mango and accordion-cut cucumber as the core, pare…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle

For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Petit Tomatoes with Plum Fragrance

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr

Vinegar-cured spring sardine

This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…

Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

This is the additional hearty course. Ebi-Imo Oranda-Style: the ebi-imo (a shrimp-shaped taro) is slowly simmered to absorb the broth, then briefly…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…