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Crab and Young-Greens Mold

The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…

Milk Tofu

Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…

Walnut Dressing

For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…

Lemon-Cup Egg Custard

Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.

Abalone sake-simmered to a plump finish

This is small dish (1). Crack the soft-cooked egg, held at a controlled low temperature similar to onsen tamago, about three hours before service…

Red bell pepper mousse, cured ham and pressed, layered winter melon, miso-marinated abalone

For the red bell pepper mousse, the red bell pepper is pureed with water and soy milk, then powdered gelatin, egg white and meringue are added and it…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

White sesame-tofu vinegar dressed salad

For the shiro-zu-ae: I dry the white melon by scoring and drying it to add texture, but wind-drying or a dehydrating sheet works just as well…

Pureed raw asparagus soup

This is a raw asparagus pureed soup. I prepared it as a zatsuki -- the dish served first, as soon as guests are seated -- meant to be enjoyed like a…

Steamed Foie Gras

Yellowtail kaburazushi

Chinese yam simmered in a pale broth, dressed with persimmon vinegar

Salmon Tri-Color Roll

The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Crab-style shrimp-roe grilled, whelk grilled with sansho leaf, deep-fried three-colored lattice-weave noodles

The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Pufferfish set in its own jelly

Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…

Keen's gaper clam pureed soup

For the mirugai surinagashi, I combine the savory richness of mirugai with Yamato yam to create a light, refreshing dish perfectly suited to the…

• ¥150

• Cook time 30 min

Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver

This is the appetizer. For the pheasant kotori-yaki, I source the pheasant from a specialist pheasant producer in Ehime. I finely chop the cartilage…