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Shark fin and pounded-rice skewer soup chazuke

This rice course, shark fin and kiritanpo soup chazuke, wraps sanchi (loosened shark fin) into the core of the kiritanpo, then tops it with shark fin…

Soft-shell turtle savory egg custard, preserved vegetable relish

Seared Sea Bream Sushi with Mandarin Orange

The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…

Ainan Kue Grouper Dashi Rice Porridge

For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.

King crab with external crab-roe rice

Icefish rice

Komachi Rice Noodles with Jajiang-Style Miso

For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.

Sea Urchin Rice

This is the palate-bridging course. It is sea urchin rice. Raw sea urchin is dipped in a thin batter and dropped into oil for a quick tempura. It is…

Beach conger ochazuke

This is the rice course. For the conger eel in the blackened conger eel ochazuke, it is steeped in the base for ten minutes, steamed for twenty…

Sweetfish pot-cooked rice

This is the rice course's ayu kamameshi. Normally the ayu is basted and grilled with salt and sake and topped with scattered water pepper leaves, but…

Kama-Cooked Rice, Paella-Style

This is the rice course. Though it's labeled 'kama-cooked rice,' with the idea of pairing it with wine, we tried cooking it paella-style. For the…

Ayu Broth Poured over Rice

This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…

Shibazuke Pressed Rice

Shibazuke pressed rice is a dish using shibazuke, which ranks first among the pickled foods (oshinko) that Kyoto prides itself on. It's a dish I…

Yellow Okowa Rice

Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…

Whitebait fritter over rice in tea

The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…