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Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

Whelk Simmered in Sake

When whelk is cheap, simmering a generous amount in sake makes it keep well, so it can be used in an appetizer, a dressed dish, or a simmered dish…

Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Shrimp-shaped taro steamed dumpling fuyose with minced chicken filling

This is a deep-fried course. The ebi-imo manju fukiyose is made by simmering ebi-imo, pressing it through a sieve, lightly coating it with…

New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Lotus root, deep-fried and served in dashi

This is single dish course four: lotus root agedashi. Grated lotus root loses its flavor if squeezed too hard, so squeeze out just a little of the…

• ¥490

• Cook time 25 min

Shabu-Style Wagyu Tempura

This is a deep-fried dish. For the shabu-style wagyu tempura, if you deep-fry the raw beef as is, the heat has a hard time reaching the center and…

• Serves 30 · ¥1,000

• Cook time 40 min

Spring sea bream and crab roll, deep-fried; herring-roe wakame, Tosa-style deep-fried; angelica tree shoot

Deep-Fried Conger Eel with Burdock and Yuba

The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Deep-fried young sweetfish in new-tea batter, sea urchin deep-fried hosho-style

This is a fried dish course. For the young sweetfish in new tea batter, since new tea (shincha) comes out in May, I grind the new tea leaves and…

• ¥600

• Cook time 15 min

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Late-season pike conger and matsutake goshoguruma-age, wagyu fillet mino-age

This is the deep-fried course. For the late-season pike conger and matsutake goshoguruma-age — a style in which the roll is sliced to reveal a spiral…

Okoze deep-fried, Tennoji turnip deep-fried in a light kuzu batter, dragonet deep-fried with sea lettuce, mantis shrimp deep-fried with plum flesh, arrowhead bulb deep-fried in egg-yolk batter

The Tennoji turnip in light kuzu batter is cut raw and deep-fried in a watery kuzu-starch batter (mizu-kuzu-age). The mantis shrimp with plum flesh…

Small clam adductor shinjo fried in a spiral pattern, crab cracker, sea bream cracker

This is the fried course. For the small clam adductor shinjo, raw fish paste is mixed with beaten egg, minced small clam adductor is folded in, and…

• ¥420

• Cook time 20 min

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Taro deep-fried, coated in hailstone-like dice

The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…

Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…