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Isoyoi, Kinki Yaki-Hitashi, Hakata-Style Steamed Napa Cabbage

Three appetizers. Isoyoi is a name I coined myself: it combines sea squirt, squid shiokara, and dried yamakaigetsu. Shiokara here is a salted…

Amagi-style dressed dish

Clam amber aspic

This is the appetizer course. The key to finishing the clams beautifully in the clam amber aspic is to sink the clams, still in their paired shells…

Usui Pea, Cheese, and Tofu Futami

This is a two-layer preparation of Usui pea, cheese, and tofu. The Usui peas — a delicate, sweet pea variety from the Kansai region — are simmered…

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Grated yam in clear broth

The appetizer is suitororo. Peel the yamato yam and grate it using a grater or mortar. Then thin it out with a chilled, mellow clear-soup base. This…

Tofu Steamed Egg Custard

Whelk and potato-noodle steamed dish

The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Firefly squid with mustard vinegar miso

For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Salmon Ominaeshi

Styled after ominaeshi (patrinia), a July flower.

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

Kuruma Shrimp Chilled Consommé, Abalone Steamed with Sake Layered with Truffle

I prepared two dishes for the starter course. The kuruma shrimp chilled consommé is served cold, since it is still quite warm out. Combining…

• ¥800

• Cook time 3 hr

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Yuzu Cup, Habutae-Steamed Tofu

This is the appetizer course. The yuzu cup with habutae-steamed tofu is filled with soft curd tofu and finished silky-smooth. We puree 200 g of…

• Serves 5 · ¥150

• Cook time 40 min

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Sea urchin and taro stem lemon jelly, halfbeak bamboo-leaf sushi

This is the appetizer (sakizuke) course. For the sea urchin and zuiki lemon jelly, I peel the thin skin from the zuiki as usual, boil it together…

Soba tofu

This is the appetizer soba tofu. About 1000cc of kombu dashi is fine to use. Since it's winter, I made a warm appetizer. The shuto egg is not…

Grilled Uni with Summer Vegetable Achara Pickle

I named the theme 'Colors of Summer, Cool Moon.' First is appetizer one. For the grilled sea urchin and summer-vegetable achara pickle: for color…

Peanut Tofu, Grilled Eggplant, Spinach, Raw Uni

Walnut Tofu, Ginkgo-Leaf Presentation

For the walnut tofu, we use domestic honkurumi (true Japanese walnuts). Domestic walnuts run over 20,000 yen per kilogram, which is on the expensive…

Steamed grated yam