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Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Salmon Roll

For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Three-Color Kikka-Jime Assortment

Hamo, Seared and Blanched

The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.

Oku-Izu Hyotan Squash Yuzu Furofuki

This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…

• ¥480

• Cook time 1 hr

Salt-boiled kobako crab

The shiizakana course is salt-boiled kobako crab (a female snow crab); here we used Kanaiwa kobako crab from Ishikawa Prefecture.

Shimane fan lobster, novelty deep-fry; ginkgo nut crystal-fry

This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…

Crab Shell Hot Pot

For this hearty accompanying course, crab shell hot pot, I used the crab shell itself as the pot simply because I found its shape interesting. A…

Beef and mushroom sukiyaki-style

This is the shiizakana course: beef and mushroom sukiyaki-style hoba-yaki (grilled on a magnolia leaf). With hoba-yaki, miso is normally used, but…

Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…

Thin-sliced abalone

For the thin-sliced abalone, a live 200g abalone is rinsed, sliced thin, and quickly blanched. A ready-made sansho miso is thinned with boiled-off…

Five-Kind Pickle Assortment

Turnip pickled in rice bran, Kyoto-style shibazuke pickles

Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors

Flounder rolled in paper-thin kelp

King crab with soybean pulp

I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Clam Rice

For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…

Deep-fried gasu ebi and more

For the tome-zakana (final sake-accompanying dish before rice): coat the gasu ebi and Kaga lotus root with kuzu starch and deep-fry them in oil.

Vinegar-Marinated Grilled Oysters with Spring Greens

Akaza Ebi

For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…

Sea bream, bamboo-leaf cured