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Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Spiny lobster, yuba-wrapped and deep-fried

● Ise lobster tōji-age: peel the shell of the Ise lobster and rinse it in a light sake-and-salt wash. Cut a sheet of flat tofu skin with a knife and…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Cod milt, nanban-style deep-fried

Tilefish Okina-maki

For the fried course, the tilefish okina-maki, we pour hot sesame oil over the scallion just before carrying it out to the guest. The aroma spreads…

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Fushimi pepper stuffed with swimming crab, deep-fried star-cut potato, Ishikawa-wase taro fried in egg yolk batter

This is a fried course. For the Fushimi pepper stuffed with swimming crab, I use swimming crab in season. Swimming crab has a rich flavor and is…

• ¥500

• Cook time 30 min

Juvenile sea bream crisps and shrimp crisps

This is the fried course. For this too, we arranged two-colored crisps — one of kasugo, one of shrimp — on top of a whole tai fried in its natural…

Crab claw deep-fried pinecone-style with an almond crust, beltfish rolled and deep-fried in a spiral, tatami-iwashi wrapped in nori and deep-fried

This is the deep-fried course. For the crab claw matsukasa-age, we mix fish paste and shrimp, coat it onto the crab claw, then arrange sliced almonds…

Kue Grouper Fry, Cut into Hyoshigi Sticks

After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…

Fugu in Black Vinegar, Oyster Suzu-Age, Daikoku-Shimeji Honen-Age

This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…

Eel deep-fried with an okara crust, eel deep-fried with koshiabura, baby corn parent-and-child fritter

For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…

Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

The scallop shinjo is made by mixing ground scallop with mountain yam and seasoning it with salt and pepper, then mixing in new ginger pickled in…

Shimonita leek wrapped in yuba and stuffed with monkfish liver, deep-fried shiitake sandwich, apple fritter

For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…

Rock oyster cheese fondue, rock oyster with dried salmon, rock oyster wrapped in horse meat

Remove the rock oysters from their shells, work them gently with grated daikon, rinse them well in water, and blanch them. Once the initial heat has…

Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip

For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…

Deep-fried whiting burdock roll

As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…

Ceremonial stretched dried abalone

For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…

Simmered Tuna Throat Meat

The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…

Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin