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Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Fat greenling teriyaki, bite-sized cubed beef steak

Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…

Alfonsino grilled with sweet white sake, pen shell grilled with sansho leaf

For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…

Sea bass, Odaiba Nana steam-bake

This is the sea bass, Odaiba nana steam-bake. Wanting to include one dish inspired by Odaiba, I built this menu around that idea. The banana leaf…

• Serves 4 · ¥720

• Cook time 30 min

Butterfish baked with nuts, shrimp-shaped taro and beef-tendon dengaku

This is the grilled course. For the butterfish baked with nuts, the butterfish is filleted, cut into portions, lightly salted, wiped dry, and then…

Sardine with Fragrant Plum, Grilled and Marinated

The grilled course is sardine with fragrant plum, grilled and marinated. The sardines are rinsed, the heads and tails removed, and the skin side…

Smoked butterfish, yellowtail teriyaki

For the grilled course, we've prepared two dishes this time. The first is a twist on the usual grilled item: smoked butterfish. Since butterfish has…

Butterfish nut-crusted grill, fugu and chrysanthemum sushi, taro-stem hakata roll, sea cucumber stuffed obana-style

This is a grilled dish. For the fugu and chrysanthemum sushi, this time I used kue (longtooth grouper) instead of fugu. The caviar sheet in the…

Pheasant Marinated in Ginjo Sake Lees with Tomato

For the pheasant marinated in ginjo sake lees with tomato, I combine the ginjo sake lees with nikiri sake (boiled-off sake), nikiri mirin, miso…

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Butterfish grilled with yuzu fragrance, Ise spiny lobster with shredded white scallion, eternally simmered tenjō kombu

This is the grilled course. The seared yuzu accompanying the butterfish grilled with yuzu fragrance was seared because grilling intensifies yuzu's…

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Crab shell baked with egg-yolk emulsion

This is the grilled course: crab shell baked with an egg-yolk-and-oil emulsion. For female snow crab, we take out only the internal roe while the…

Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver

For the grilled course, we prepare winter yellowtail salt-grilled in the traditional version and grilled with monkfish liver in the modern version…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Miso-grilled oyster, pen shell clam grilled with sea urchin, cockle grilled with sansho pepper, and more

The grilled course is an assorted shellfish grill. For the oyster miso-yaki, oysters are basted and grilled with white miso and dark miso. This uses…

Blackthroat seaperch rolled with sea urchin, beef tenderloin grilled with aromatics

Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…

Salt-grilled wagyu beef, dried figs simmered in wine

Tilefish grilled with sea urchin, wild duck simmered in wine, shrimp-shaped taro soba noodles

For the grilled course, the tilefish grilled with sea urchin is made by filleting it into three pieces, cutting it further, steeping it for 20…

Duck grilled in moromi miso marinade

The grilled course is duck moromi-yaki. The duck is marinated overnight in moromi miso, an unrefined miso mash, and grilled whole, as a single piece…

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…