SEARCH

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr

Domestic Wagyu Beef Shabu-Shabu with Jasmine Tea

Lastly, for the hot-pot course, this is domestic Wagyu beef shabu-shabu with jasmine tea. The meat is Kobe beef, and after considering what tea would…

Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon

This is the chilled simmered course. For the prawn simmered in sake and steeped in shuto (salted fermented fish innards) rice porridge: sake-simmer…

• ¥880

• Cook time 45 min

Spring cabbage with Hakata-style conger eel, king crab rolled in shredded egg, butterbur wrapped in yuba

A simmered dish. For the spring cabbage hakata-style conger eel, since it is the delicious season for spring cabbage, conger eel simmered until…

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

Cod Milt Steamed with Grated Turnip, Autumn-Colored Sea Bream, Shrimp

This is a steamed dish. For the cod milt steamed grated turnip, prepped shrimp, cod milt, and other ingredients are mixed inside and steamed. The…

Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar

This is course five. For the bamboo shoot dressed with kinome miso, I make an egg-yolk-enriched sweet miso and tint it green with spinach. For the…

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Taro Dumpling, Herring Simmered with Sansho Pepper, Early-Season Bamboo Shoot Simmered in Broth, Rapeseed Blossom Wasabi Pickle

This is a simmered course. For the taro dumpling, we peel the taro with a six-sided cut, press it through a sieve, and freeze it. We season the…

• ¥150

• Cook time 2 hr

Suzunari, our famous fresh sea urchin steamed in savory egg custard

This is a steamed dish. At a typical Japanese restaurant this is normally when the clear-soup course would appear, but here we serve this fresh sea…

Deep-fried daikon in dashi; braised pork belly

This is a simmered course. In the original Edo-style preparation, agedashi daikon is made by putting raw daikon into oil until it dries out, but I…

Firefly squid and coconut, steamed

This is the steamed course: firefly squid and coconut, steamed. Our restaurant also has Western and Chinese sections, and while trial-testing an…

Grilled Kinmedai Steeped in Dashi

This is a simmered dish. For the grilled splendid alfonsino steeped in dashi, the fish is prepped, grilled until about seventy to eighty percent…

Diamond-shaped shinjo, glazed simmered clams, needle-cut udo, needle-cut carrot

Overseas guests tend to enjoy kamaboko-style fish-paste products, so we added the diamond-shaped fish-paste dumpling alongside. This is the warm-dish…

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Wagyu Grilled with Tare-Miso

This is the simmered-dish course. The finale is meat. Everyone loves meat, so you need to include meat somewhere in the course. For the wagyu grilled…

Akashi sea bream, spring-haze steamed

This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

• Serves 1 · ¥900

• Cook time 30 min

Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots

Mirror-cut daikon simmered to infuse flavor, kuruma shrimp quick soy-simmered, fan-cut bamboo shoot simmered with bonito flavor, pinecone-scored small abalone simmered, plum-shaped carrot, early butterbur simmered green, arrowhead bulb richly simmered

The simmered dishes are meant to evoke pine, bamboo, and plum. For the mirror-cut daikon simmered to infuse flavor, I carve the daikon into a plum…

• ¥500

• Cook time 1 hr

Hamo Coated in Kuzu with Sweet Vinegar Sauce

This is the simmered course. For the hamo coated in kuzu with sweet vinegar sauce, the hamo has its fine bones scored, is dusted with kuzu starch…

Eel Jade Roll

This is a simmered course. For the grilled shark fin: it is combined with shang tang (a rich Chinese stock), dried shiitake, and dried scallops, then…

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…