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Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Spiny lobster simmered whole in the shell, turnip, and garland chrysanthemum

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Kuzu-thickened summer beans

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

Asian black bear

For the simmered course we used tsukinowaguma. The name Tsukinowaguma alone makes an impression — guests take an interest in it, and it livens up the…

Horikawa burdock stuffed with shrimp; beef-wrapped konjac noodle rolls

For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…

Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

Simmered dried skate

Next is the simmered course. Karakai-ni uses karakai — a long-standing dried skate preserve made in Yamagata's landlocked interior, far from the sea…

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

Kuzu-dusted hamo, sweet-savory simmered with yuzu kosho; round eggplant and okra

This is a simmered dish, paired with a fruit-forward, full-bodied red wine. Soy-based dishes don't pair easily with wine, but simmering with soy…

Grilled vegetables and grilled shark fin, amber sauce

This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…

Miso Simmer

Softshell Turtle in Amber Glaze, Winter Melon in Broth

This is the simmered course. For the softshell turtle in amber glaze, the turtle is simmered in mirin, soy sauce, and a little tamari, then wrapped…

Marlin shabu-shabu

This is a nimono, a simmered course. The kajiki shabu-shabu uses the belly section of the kajiki. The belly tends to be avoided because it has a lot…

Winter melon and sun-dried shiitake kinshi roll with shark-fin sauce

A simmered course. For the winter melon and sun-dried shiitake kinshi (shredded-egg) roll with shark-fin sauce, we make two kinds of shark-fin stock:…

Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling

A takiawase, an assortment of separately simmered ingredients. For the sea bream roe butterbur moon-ring, the roe is briefly simmered once, broken…

Shrimp-shaped taro simmered until infused, shark fin tofu fritter, soy-glazed simmered shrimp, shiitake wrapped in thin overlapping layers

This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…

Reversed eel, case-shaped simmer

The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

King crab with young bamboo shoots, new potatoes simmered to soak up flavor, butterbur simmered green

This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.

Rolled conger eel, vegetarian mock abalone

This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…

Pike conger, nanban-style simmer

This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…