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Conger Eel Tōji-Maki, Simmered Duck Loin, Ginger-Simmered Rolled Shrimp

For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…

• ¥428

• Cook time 20 min

Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

• ¥800

• Cook time 1 hr

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

Crab spiral roll

This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.

Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi

This is the steamed course. Since this is an inn in Izu, kinmedai (splendid alfonsino) and abalone are always used. For the kinmedai steamed with…

Round Eggplant Vessel with Baby Octopus and Crab

This is the chilled simmered course. For the round eggplant, I cut off the top third from the stem end, hollow out the inside, and deep-fry it. The…

Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern

For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…

Kawachi crossbred-duck meatball harihari hot pot

This is a variation on the simmered course. For the crossbred duck meat-patty harihari nabe, I used Kawachi crossbred duck from early spring, when…

Ebi-Imo Taro, Kombu-Rolled Roe-Bearing Ayu, Hiryōzu

This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…

Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

For the colorful diced pumpkin, the pumpkin is peeled, steamed, pressed through a fine sieve, and combined with egg yolk to adjust the flavor…

Clam and egg-yolk shinjo, spring daikon and crab set with kuzu, oil-steamed rockfish

This is a takiawase, a simmered assortment. For the clam and egg-yolk shinjo, shinjo dishes tend to taste similar no matter what, so this time I…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Ise lobster simmered with fermented black beans, sweetfish simmered with plum, small taro simmered golden-style, winter melon simmered in salt, red konjac finished with a pan-simmered touch, hyacinth bean

The fermented black beans used in the simmered Ise lobster with fermented black beans are a Chinese ingredient, similar to Daitokuji natto or…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Conger Eel Rolled in Yuba Kenchin-Style, Baby Octopus Simmered Sakura-Style, New Potatoes and Bacon Simmered to Absorb the Broth

For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…

Small Taro and Rock-Textured Tofu

Duck Simmered with Okara; Pumpkin Manju with Sesame Eggplant

Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…

Conger eel simmered pale, flesh-side out, yuba tofu, small prawn

This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr