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Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Yellowtail Sesame Hot Pot

This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…

Chrysanthemum turnip simmered to absorb the broth, deep-fried and simmered tilefish

This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…

Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

This is a fried dish. For the dried cod (bōdara) tawara-age, we boil and mash potatoes, add onion, and mix in flaked bōdara that has been rehydrated…

Eel and tofu pressed in layers

Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin

This is the simmered course. Harutsuge-uo means herring. This time, rather than dried, split herring, soft raw herring in early spring is used. The…

Shogoin Daikon, Soup-Simmered; Beef Tongue, Yamato-ni Style

This is the simmered course. For the beef tongue Yamato-ni, the tongue is thoroughly cleaned. Chopped mushroom, celery, onion, and carrot are sautéed…

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Buckwheat steamed bun, stingray fin simmered sweet

Splendid alfonsino shabu-shabu

Summer duck stuffed with foie gras, corn dumpling, glazed simmered shrimp, blanched taro shoots simmered in broth

This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Turnip chakin-mushi, Ise lobster

The steamed dish is a turnip parcel, steamed and twisted into a cloth-bundle shape. The turnip's skin is neatly peeled and parboiled, then soaked…

Usu-Daikon, Mochi-Kabu, Duck Jibu-Ni, Kuruma Prawn

The mortar-cut daikon is made by hollowing out daikon into a round mortar shape. For the duck jibu-ni, we chop the duck and simmer it in a jibu-ni…

Iri-Ni of Beef, Burdock, and Konjac; Fukume-Ni of Onion Tofu and Atsuage; Sansho Fu-Wrapped Eel Chakin Bundle

This is the simmered course. For this sautéed-and-simmered beef, burdock, and konjac dish, I think it's fine to use about one and a half times the…

Simmered eel, inro-style

This is the simmered dish. For the eel inro-ni: I cut the live eel into cylindrical sections, grill it, then run a needle in between the flesh and…

Shrimp-shaped taro stuffed with cod roe

The simmered dish course is served as an assortment. For the shrimp-taro stuffed with cod roe, cut into moon-ring shapes and deep-fried with poppy…

Shrimp-shaped taro manju, tilefish steamed with millet

This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Steamed Lotus Root