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Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Yonezawa Beef Grilled with Salt Kōji, Shonai White Salmon Grilled with a Glaze Finish

For the grilled course, the Shonai white salmon kesho-yaki uses white salmon caught in the Shonai region at this time of year; it is first marinated…

Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed

The grilled course is hoba-yaki, where you can enjoy the fragrance of magnolia leaves. Once each item is finished cooking, it is wrapped in a…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

Japanese-Style Mushroom Gratin with Mogami Mushrooms

Grilled spiny lobster with sea urchin / seared fatty tuna / scallop and Brussels sprouts

For the grilled course's Ise lobster with uni, the idea was inspired by coquilles. Fresh-lifted tofu skin is combined with a little ground white…

Butterfish and Uni Kenchin-Style Grill Autumn Salmon in Sake-Lees Pickle Crab Golden Grill Eggplant Grilled with Nut Miso

For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…

Beef rolled with white taro stalk

Tomo-sankaku grilled with cilantro

This is the grilled course. As for the rump cap (ichibo) grilled with cilantro — I present this roast-beef technique every time; it's become quite a…

• ¥800

• Cook time 1 hr

Charcoal-Seared Ise Lobster, Shabu-Style

This is charcoal-seared Ise lobster (ise-ebi), shabu-style, with Toma-miso sauce. The Toma-miso sauce is made by slowly simmering tomato, then adding…

• Serves 1 · ¥1,620

• Cook time 20 min

Beef chuck short rib, miso-marinated

This is a grilled course. The beef triangle short rib, miso-marinated, is a signature dish at our restaurant: roast beef is marinated in miso and…

Herb-grilled sea bass, whiting in fresh-greenery style

This is the grilled dish course. For the whiting in fresh-greenery style: the whiting is butterflied open along the back and salt-grilled on a flat…

Japanese rockfish and bamboo shoot, grilled in layers

For the grilled dish, to bring out the flavor of the ingredients as much as possible, the mebaru is lightly salted and the bamboo shoot briefly given…

Thornyhead lightly salted, white asparagus grilled with sea urchin, ball-shaped konjac simmered countryside-style

This is a grilled dish. For the lightly salted kichiji, the fish is butterflied along the back, dried overnight, then grilled wrapped around sautéed…

Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape

These dishes make the most of the fat content in each part of the anago.

Tilefish rikyū-yaki, gaper clam moromi-yaki, jellied pufferfish broth, yuzu daikon wrapped in turnip

These are served together on one plate. The tilefish is marinated in a sake-soy marinade and finished rikyū-yaki style — a sesame-crusted grilling…

Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Grilled Chinese Yam with Sesame Miso

For the grilled nagaimo with sesame miso, I cut it into thick slices and slowly deep-fry it in low-temperature oil until soft. Then I top it with…

Asakura-style grilled migratory eel

●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…