SEARCH

Spiny lobster grilled with fermented fish innards and cheese

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Tender-simmered beef cheek

For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…

Phyllo-wrapped bake

For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Autumn mackerel, cedar-plank grilled, shiitake mushroom

Grilled Yellowtail with Local Daikon

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Barracuda grilled with creamy miso glaze

As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…

Paper-grilled butterfish, beef with kombu

This is the grilled course. Paper-grilled butterfish is an old technique, but I included it because there are so many points to watch, such as…

Spiny lobster and sea bream grilled with salted fish innards, summer duck grilled with water bamboo shoot

A grilled course. For the summer duck and makomo grill, the makomo shoots are peeled, quartered, and stacked three together. The aigamo duck is…

Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans

This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…

Sakura sea bream grilled with salt-fermented bonito; salt-cured pork, aromatic grill

This is the grilled course. For the warm masago (granular fish-roe-style) jelly, a vegetable gelatin that does not melt below 80°C is set on top of…

Pike conger, saikyo-miso yuan marinade, cedar-plank grilled

This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…

Hitachi Beef, Miso-Pepper Grilled; Eel and Lotus Root, Double Grilled; Rapeseed Blossom in Mustard Pickle

This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…

Three-flavor grilled dace

Spring sea bream, iriwata-grilled

This is the grilled course. For the spring sea bream grilled with iriwata, I fillet the tai into three pieces, skewer it, and pour over the finished…

Sea bass daigo-yaki with tomato

As for the sea bass daigo-yaki with tomato: the sea bass is basted and grilled with something like a sake-and-salt basting liquid with pepper added…

Beltfish wrapped in myoga and grilled

For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…

Three Kinds of Hakata-Style Grilled Eel: Yamabuki-Yaki, Potato Salad Style, and Katsu Sandwich Style

These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Ise lobster grilled Daitokuji-style

The grilled course is Ise lobster grilled Daitokuji-style. I split the Ise lobster in a pear-split cut, and at the end pour over Daitokuji natto, a…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…