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Grilled Shiitake Mushroom

Grilled Sesame Tofu

Shinoda-style steamed sushi

Dried daikon leaf rice

Many varieties have branched off according to their intended use. It is characterized by a thick, long root, and is well suited to simmered dishes…

Kameido daikon hot pot with coarsely grated daikon

This daikon takes its name from having once been a specialty product of Kameido; it is characterized by a small, slender, cone-shaped root and…

Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Barracuda and jade pressed sushi

• ¥590

• Cook time 1 days

Roasted bamboo shoot rice, bamboo shoot's tender inner sheath

The rice course is roasted bamboo shoot rice. The base of the bamboo shoot is grated on a coarse oni-oroshi grater, simmered in a dark, strongly…

Whiting Kowameshi

The stock used as a base for the rice — written with a character usually read 'tane' but read 'kusa' here — is made by roasting the bones left over…

Soba with water pepper

Finally, the meal course. Since it is early summer, I wanted to use sweetfish. Tempura is the usual accompaniment for soba, but I felt that tempura…

Turnip Rice Porridge

Hand-Made Soba

Inca no Mezame potatoes, grilled rice ball

Conger eel steamed sushi

A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…

Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style

Pufferfish Rice in Tea Broth

Splendid alfonsino, chimaki-style

Lotus Root Rice

Miso-Pickled Melon

Soft-shelled turtle rice

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Yam rice porridge

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…