SEARCH

Yellowtail belly, saikyo-miso pickle

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Yuzu-Scented Grilled Sea Bream

For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Kazusa Beef Marinated in Kinzanji Miso

Abalone cooked with its own liver

Salt-Grilled Beef

Wakasa tilefish grilled with shaved kombu

Spiny lobster and live grouper, stone-steamed and grilled

As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Straw-bundle-shaped grilled roll

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Pufferfish, tsurunoko taro, and grilled milt

The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…

Autumn spawning-run sweetfish grilled with its own roe

This is the grilled fish course. For the ochi-ayu oyako-yaki, I butterflied the ochi-ayu from the belly, removed the roe, took out the backbone, then…

• ¥1,550

• Cook time 50 min

Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min