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Three-Tier Eel Box

For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.

Chestnut rice

The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…

Sansho Berry Udon

For the sansho berry (mi-zansho) udon, we set aside sansho berries that come into season in June, and use the water they were boiled in to make udon…

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Pickles, ginkgo rice course, closing soup

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Lotus Seed Rice

This is the rice course. Normally, I would serve hitomoji rice (rice with green onion — hitomoji is a classical court term for negi), but I chose to…

• ¥90

• Cook time 1 hr

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Yam bulbil rice

Sweetfish ochazuke, water pepper leaf tempura

Longtail red snapper rice steamed in a sake flask

For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…

Hand-torn buckwheat dumplings in a thick, starch-thickened broth

Chrysanthemum rice porridge in broth

Koshu simmered abalone, pumpkin steamed glutinous rice

This is the palate-refresher course (shinogi). For the Koshu nigai and pumpkin okowa, since Yamanashi is also famous for kabocha squash, I made the…

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf

Bottarga Ochazuke

For the rice course, we made it bottarga ochazuke. We shave the bottarga over it in front of the guest using a truffle slicer; since our restaurant…

Glass ayu rice

This is the rice course. Hio rice is a dish I devised wondering what I could make using ayu fish sauce, said to be free of off-flavors and good at…

Horsehair Crab Pressed Sushi Wrapped in Cherry Leaf

This is a small palate-refresher course, horsehair crab pressed sushi wrapped in cherry leaf. The body meat of the horsehair crab used in the sashimi…

Matsutake Rice

Soba Sushi, Adzuki Bean Risotto

This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…

• ¥470

• Cook time 1 hr

Squid Ink Udon, Green Onion Tempura

For the closing course, the squid ink udon: squid ink does not set firm, so to keep the noodles from breaking apart, this depth of color is the limit…