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Aperitif: chrysanthemum sake, prime hairy crab, steamed salted sea cucumber intestines from Kaneko, conger eel grilled with tofu skin, soy pulp, seared-and-chilled surf clam in white vinegar dressing, bottarga, eel liver in walnut vinegar

This is the sake-pairing course. In keeping with the theme, the aperitif is also chrysanthemum sake. Chrysanthemum dew is said to promote longevity…

White asparagus in tofu dressing, new cabbage and salmon sushi with mustard mayonnaise, butterbur bud grilled with sesame miso

This is course four. For the white asparagus in shira-ae — a tofu dressing — the white asparagus is parboiled in water with oil and flour added — a…

Grilled Eggplant Dressed in Shellfish Bisque

For the grilled eggplant dressed in shellfish bisque, shrimp and crab shells are roasted until fragrant, then brandy is added to carry that aroma…

Water shield, yōrō-style jelly

This is an appetizer (sakizuke) — junsai in yōrō-style jelly. Since junsai is quite watery, it is best to drain it well before setting it into the…

Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi

For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…

Abalone sansho cream, beef cured with kombu, three kinds of jelly, turban shell simmered in savory broth, white asparagus in an early-summer coating

This is the appetizer course. For the abalone sansho cream: add sake with the alcohol boiled off to the abalone, vacuum-seal it, and reconstitute it…

• ¥5,000

• Cook time 1 hr

Lean beef with seafood dashi

This is the appetizer course. As for the lean beef with seafood dashi, these days one often sees dishes with raw uni placed on top of beef. Beef and…

Bracken fern wrapped in Japanese halfbeak, and kombu-cured halfbeak

For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…

Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

Two appetizers. As a dish marking the end of summer, we have the tomato-sesame soy milk tofu. The tomato juice that forms the tofu's base is made…

Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

This is the appetizer course. Ideally, monkfish liver is best served simply steamed, but after two or three days its fattiness starts to smell, so at…

Akudo-Imo Grilled with Miso Sauce, Hokkigai and White Maitake Koshu-Style Grilled, Ankimo Steak, Dried Persimmon Karukan Fritter, Sweet Shrimp Shiokara Topped with Ikura, Fugu Shirako Soup

This is the appetizer course. As for the Akudo-Imo Grilled with Miso Sauce: this taro variety has a rich, mellow flavor whatever you do with it…

• ¥4,000

• Cook time 15 min

Sesame Tofu-Vinegar Dressing, Simmered Tendon Aspic, Basil Miso Dressing

This is a set of three appetizers. For the sesame tofu-vinegar dressing: beef tongue is high in protein, low in calories, has little off-flavor, and…

An Assortment of Sake Accompaniments

Among the assortment of sake accompaniments, the burdock shaved to resemble soba noodles has such a good texture that guests often ask for a second…

Sea bream roe simmered tosa-style with bonito flakes, thin-sliced octopus steeped in a sake-based seasoning sauce, clams steamed with rice, beltfish rolled with butterbur shoots, smoked bonito

There are five appetizers, arranged in groups of two and three. The first is sea bream roe simmered tosa-style. For the sansho-leaf jelly poured over…

Sea Urchin Tofu

This is an appetizer course. Sea urchin tofu is not served in the conventional savory dashi. I made it using a tomato purée prepared from fruit…

• ¥656

• Cook time 30 min

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Dried persimmon with white vinegar dressing

For the appetizer, dried persimmon with white vinegar dressing, dried persimmon is normally preferable since it does not release moisture, but since…

Ark shell clam and pen shell clam

This is the appetizer course. The spring vegetables — hosta shoot, ostrich fern fiddlehead, and usui peas — are boiled to bring out good color. The…

• ¥370

• Cook time 20 min

Chilled Manganji Pepper Surinagashi, Hairy Crab and Tender Abalone in Kagen-zu Jelly

This is two appetizer dishes. For the chilled Manganji pepper pureed soup — Manganji is a mild Kyoto chili — the peppers are seeded and deep-fried…

Herring Roe, Thinly Sliced and Pickled, Japanese Mountain Yam Wrapped in Beef, Scallop and Kumquat Sandwiched and Grilled

These are three appetizer dishes. For the herring roe senmai-zuke-style, the herring roe is soaked overnight in rice-rinsing water, then the membrane…

• ¥850

• Cook time 20 min

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…