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Deep-fried young sweetfish, shrimp yolk-fry, fried sea bass

A deep-fried course. The tomato-onion dressing served with the fried sea bass is made mostly from rice porridge: leftover rice is repurposed, with…

Anago Shinjo, Thread-Spool Style

The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

Conger eel wrapped in lotus root, deep-fried

This is a deep-fried dish. Normally the lotus root is peeled into one continuous thin sheet and wrapped firmly around the conger eel, then battered…

Sakura shrimp spring rolls, moss-ball-shaped scallop, butterbur in light batter

This is the deep-fried course. The sakura shrimp used in the spring rolls are caught this time of year, from April to June, in Suruga Bay off the Izu…

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Rock oyster wrapped in kadaif, young kuruma prawn wrapped with green papaya, small myoga wrapped with cheese, and freshly ground hoshiko deep-fried

For the fried young kuruma prawn (saimaki) wrapped with green papaya, since summer tends to cause indigestion, we used green papaya, which contains…

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Red Meat and Asparagus Roll, Stuffed Shiitake

This is the deep-fried course. For the red meat and asparagus roll, I marinate cut red meat in the same whale marinade as before. For tatsuta-age…

• ¥700

• Cook time 2 hr

Sweetfish, wrapped and deep-fried

• Serves 7 · ¥350

• Cook time 40 min

Eel rolled in soy milk skin

Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout

This is the fried course. For the monkfish liver and egg wrapped in yuba, making it 2 to 2.5 cm thick shortens the steaming time. For the French…

Deep-fried shrimp-stuffed zucchini

After the zucchini is stuffed with a fish-paste dumpling filling, it's first cooked through in a convection oven. If it's cooked too soft, though, it…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Jibu-ni, a Specialty of Kaga

For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…

Wild yam deep-fried, wrapped in tofu skin

As for the wild yam tōji-age, the texture combines the springy bite of a fish-paste dumpling with the moist, tender quality of wild yam. I feel…

• ¥106

• Cook time 25 min

Sweetfish, butterflied and white-fan fried

This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…

• ¥500

• Cook time 30 min

Large turban shell, yakata-mori presentation

This is the fried course. For the large turban shell presented in its shell, the sazae is steamed with sake in a combi steamer at a slightly low…

Fat greenling naruto-age, landlocked masu trout cherry-blossom-age

This is the deep-fried course. For the ainame Naruto-age, apply a lightly tinted shrimp fish-paste dumpling paste to the skin side of the fine…

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Tofu-wrapped loach and burdock, Ohara-style fried ridged-eye flounder, yolk-fried fukura-ume

A fried course. For the tofu-wrapped loach and burdock, the loach is butterflied as usual, its slime removed, the fins carefully trimmed, and the…

Fat greenling domyoji-age

This is the deep-fried course. For the fat greenling domyoji-age, once the domyoji, a coarse glutinous rice used for a light, crisp crust, is…