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Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Pufferfish first-snow fry, surf clam and shredded burdock, firewood-bundle fry, Annō sweet potato rice-cracker-crumb fry, hon-shimeji mushroom, and soy-flour fry

For the deep-fried course, the fugu hatsuyuki-age uses the collar of the fugu. For deep-fried dishes, the collar really is the tastiest part. The…

Wild sweetfish fragrant deep-fry, new burdock Rikyū-style deep-fry, broad bean and prawn sandwich deep-fry, and first-flush new tea

For the deep-fried course's Rikyū-style new burdock, the new burdock is cut, seasoned by cooking it kinpira-style before frying, air-dried, coated…

Bamboo shoot fried futami-style with a snow-white coating / icefish deep-fried in a roasted-flour coating

For the accompanying dish's icefish fried in a roasted-grain coating, the icefish is soaked in a strong standing brine and drained, dusted with…

Shrimp deep-fried in kuzu crumbs

This is the fried dish course. For the shrimp seta-age, I finely crush Yoshino kuzu starch and coat kuruma shrimp with it along with potato starch…

Layered beef tongue, spiny lobster deep-fried in a straw coat

This is a fried course. For the hakata-style beef tongue, only the sinew is removed from the beef tongue, which is then rehydrated in a pressure…

• ¥900

• Cook time 4 hr

Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Baby sweetfish thread-wrapped deep-fry in two colors, layered bamboo shoot fritter

This is a fried course. Baby ayu ito-maki: potato and purple sweet potato cut into long fine threads, soaked, parboiled, then coated with potato…

Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Snow crab deep-fried in a paper-thin wrapper

For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…

Persimmon cup with first ice, baby eggplant and arrowhead bulb, tree-ring salmon and yuba roll

For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…

Sakura shrimp fritter with tea leaves mixed in

For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry

The deep-fried course is a two-way potato variation fry. For the shrimp shinjo dumpling kōsen-style deep-fry, I make a shrimp shinjo without onion…

• ¥280

• Cook time 20 min

Young sweetfish deep-fried with water pepper

This is a fried course. For the young ayu tade-fragrant grill, I quite often coat fried dishes with kori-mochi (freeze-dried rice cake). Kori-mochi…

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Whiting Hakata-style, pike conger fritters in a fish-and-egg batter, water shield fritters, purple sweet potato dumplings coated in pine nuts and deep-fried

The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…

Thornyhead rockfish, sesame-coated deep-fry, zucchini and scallop hakata roll, shishito pepper filled with tofu-and-vegetable stuffing

I wrap kinki (thornyhead rockfish) around a core of asparagus, coat it with sesame, and deep-fry it as rikyu-age. Even when rolling it around the…

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…

Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Shrimp fish-paste dumpling deep-fried in a light paper-like coating, black soybean deep-fried with a dappled coating, pine-cone-scored arrowhead tuber, young bracken fern, deep-fried burdock, red-and-white noodle crisps, land saltwort deep-fried in a light egg-white batter, and yam bulbils deep-fried in a light egg-white batter

This is the deep-fried course. For the shrimp shinjo hosho-age, the shrimp shinjo paste is piped into a mountain yam base. Where it would normally be…