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Crab silk-smooth rice

This is the meal course. This is a dish we currently serve in the restaurant. I make it whenever plain cooked rice is left over at the end of the…

Sweetfish rice, water eggplant pickles

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…

Chrysanthemum salt-cured salmon sushi, Hakata-pressed, clear soup, rokujo tofu

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Sakura Shrimp

You might not think spring cabbage suits somen (thin wheat noodles), but if you remove the core, slice it to about the thickness of flat wheat…

Chilled grilled conger eel

This meal course is something like rice with dashi poured over it, and it is very well received by our guests. We top it with conger eel that has…

Oyster Rice

Monaka-shaped mountain yam, Ise lobster simmered in kuzu starch

For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Inari sushi, steamed lily-bulb rice

Ball-shaped sushi

This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…

• ¥900

• Cook time 40 min

Grilled firefly squid and salmon roe soba, served on a bamboo tray

This is the meal course. For the grilled firefly squid and salmon roe seiro soba, a dressing is made from soba dipping sauce combined with soba…

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Chilled autumn somen

Olive white-soy sushi rolled in oboro-kombu

As for the olive white-soy sushi rolled in oboro-kombu, or shaved kombu sheets: this white soy sauce, blended with olive, is spicy, and it is…

Matsutake Mushroom Fukiyose Rice

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

Original nori chazuke

Chestnut Rice

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Ginger Rice

This is the rice course. A full unagi-jū would be too heavy, so I made a lighter eel rice dish instead. The ginger rice has about thirty percent…