SEARCH

Grilled new-season Pacific saury wrapped around grilled eggplant, with liver sauce

This is a grilled dish. September is the season for Pacific saury, so every year we serve this new-season Pacific saury rolled with grilled eggplant…

Spanish mackerel oil-seared

A grilled dish. The vessel used is a red shino piece by Katō Shigetaka, son of the potter Katō Tōkurō. For the Spanish mackerel oil-seared, the…

• ¥400

• Cook time 1 hr

Wakasa-style grilled tilefish

For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…

Butterfish grilled on a cedar plank, autumn salmon and roe grilled together, pine-cone-scored squid teriyaki, pressed dried sardine grilled autumn-leaf style

Kombu-Cured Grilled Cod, Egg-Yolk Soy-Grilled Clams

This is the yakimono — the grilled course, written in the menu with celebratory kanji. Kombu-Cured Grilled Cod: the cod is cured with kombu, then…

Parcel-grilled beltfish, Spanish mackerel rolled with shredded vegetable filling and grilled, eel-fin rolls

For the grilled course's eel-fin rolls: there is a variety of sweet pepper that's thick, long, and not very spicy, which I cut into thin strips…

Roasted sweet potato, mountain yam grilled with sea urchin miso, layered grilled snow crab, stone-wall-style grilled shinjo, duck akebono-yaki, dried persimmon ikomi, and ginkgo nuts dressed with roe

As for the stone-wall-style grilled shinjo among the grilled dishes: we peel Ishikawa taro, a satoimo cultivar, coat it in squid ink, and let it rest…

Oysters in Tomato Sauce

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Grilled carp with butterbur miso, arrow-fletched mustard lotus root, John Dory two-layer fish-paste dumpling, nemagari bamboo shoot grilled with sansho bud, iris-shaped Shadow Queen potato and cream terrine

This is the grilled course. For the grilled carp with butterbur miso, I take a carp fillet, lightly salt it, score the bones, and deep-fry it plain…

• ¥450

• Cook time 6 hr

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon

The story begins with the salt road. Japan's salt roads followed both Pacific and Sea of Japan routes; in the old days salt itself could not always…

Oil-grilled sea bass, butter-soy sea bass

This is a grilled course. Oil-grilled sea bass is a dish suited to older guests. I fillet the sea bass into three pieces, cut it into lengths of…

• ¥350

• Cook time 50 min

Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling

This is the deep-fried course. In the autumn salmon and cheese toji-maki, the fatty salmon and cream cheese are soft, and deep-frying creates a…

• ¥800

• Cook time 1 hr

Salt-grilled sea bass, bamboo-leaf wrapped sushi, eel rolled with burdock root

Hida beef warm roast beef

This is the Hida beef warm roast beef. I trained for a long time at a restaurant in Gifu, so I still use Gifu ingredients often today. We cut the…

Butterfish, saikyo-miso grilled; king crab, grilled with a fermented fish-innards glaze

This is the grilled course. The classics: butterfish Saikyo-yaki and king crab shuto-yaki. When thinning the white miso with sake and mirin, be…

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe

This is the clear-soup course. For the mochi-wrapped oyster, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer a…

• ¥950

• Cook time 1 hr

Young sea bass grilled wakasa-style, onion grilled with fermented miso mash, coconut custard, chicken gizzard dressed with tofu, bottarga deep-fried in a buckwheat coating, salmon, stone-wall-cut liver, and matcha sweet pancake sandwich

This is a grilled hassun assortment. The young sea bass is filleted into three pieces, marinated in the wakasa marinade for about 20 minutes, then…

Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef

This is the grilled course. The lily bulb monaka is said to be an old technique, in which we use an egg-yolk paste as the filling for the monaka…

Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill

This is the grilled course. For the Spanish-mackerel yukimi-style grill, we prepare the mackerel, salt it, and top it with a soy-milk béchamel sauce…

• ¥300

• Cook time 3 days