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Oysters Steamed in Wine, Grated Daikon with Kabosu, Pear Jelly Terrine

This is a vinegared dish. For the oysters steamed in wine, the oysters are washed well, lightly salted, and steamed with white wine. For the pear…

Sunflower Hot Pot, Yanagawa-Style

This is an additional sake-pairing course. The sunflower hot pot, Yanagawa-style, takes inspiration from yanagawa-nabe, a hot pot traditionally made…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…

Grilled Tilefish with Liver Oil

Finally, the fish course. For the grilled tilefish with liver oil, the liver oil is made by prepping the liver and simmering it in oil until it melts…

Hairy crab picked from the shell

For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…

Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll

Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…

Inaniwa Somen

For the in-between drinking course, I boil Inaniwa somen noodles slightly firm, mix in horsehair crab body meat and leg-tip meat, and set it in a…

Steamed Abalone with Egg-Yolk Vinegar Sauce

Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…

Pickles

Vegetables Pickled with Yuzu Fragrance

Sake-Steamed Abalone

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

Famous harihari, a whale and mizuna hot pot

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Crab, asparagus, anchor-cut beach silvertop sprout, and egg-yolk vinegar sauce

Herring and Eggplant, Salt-Steamed Herring

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Crossbred duck loin

Soy Milk Set

For the vinegared dish, I wanted guests to finish with something light and refreshing, so while it's not meant as a dessert, I made a soy milk set…

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Swimming crab pureed soup

This is the owan, the clear-soup course. For the swimming crab surinagashi, I score a turnip that has been dyed yellow deliberately deep, so the…

• ¥650

• Cook time 1 hr

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…

Red sea cucumber with grated daikon topping

This is the vinegared-dish course. For the red sea cucumber mizore-gake, after prepping the sea cucumber we give it a quick scald, bring water, dark…

Jellied monkfish, squid stuffed with red taro stem

This is the vinegared-dish course. The squid stuffed with red taro stem was inspired by a local specialty of Aomori.

Scallop, Matsu-Shijimi

This is the vinegared course. Steaming the scallop at around 70°C gives it a texture as tender as if it were smoked. The local clam is steamed over…