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Eel grilled in go-stone shapes

For the grilled course, I wanted to use shogi (Japanese chess) — much talked about these days — as the motif, but it proved too difficult, so I…

Golden-Baked Abalone in Butter

For the grilled course, I deliberately titled it 'Learning from the Old to Know the New.' The golden-baked abalone in butter and the umeboshi carrot…

Ise spiny lobster grilled with bottarga, dried persimmon and salmon fragrant roll

This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…

Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…

Yellowtail grilled Nanzenji-style

For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…

Young Ayu, Air-Dried and Grilled

The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…

Spiny lobster grilled with sweet white miso

This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…

Blackthroat Seaperch

Tilefish grilled Tanba-style with chestnuts

Matsusaka Beef

Kumamoto Kuroge Wagyu "Wao" Loin

The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.

Skate saikyo-yaki

The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…

Miso-grilled Spanish mackerel with butterbur sprouts

Grilled Twin-Layered Pike Conger

The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…

Grilled burdock-wrapped loach, eel-style, basket-weave spiral-cut squid

The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…

Barracuda and matsutake mushroom roll

This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…

Tilefish Two-Flavor Grill, Barracuda Cedar-Plank Grill, Hinai-jidori Chicken Grilled with Leek

For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…

Sea Bream Autumn-Brocade Grill

For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.

Eel two-style grill, wrapped in a magnolia leaf

When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…

Scallop grilled with shuto / fat greenling grilled Nanbu-style with a sesame coating / small shrimp grilled with a grated-daikon glaze

For the grilled scallop with shuto (a salted fermented fish-innard paste), the scallop is marinated for about 20 minutes in shuto mixed with beaten…

Sea Bass, Cut into Rounds

Tea-smoked Japanese sea bass

The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…

Iwaki shellfish bake, sea bream and burdock root roll, abalone and sea urchin grill

All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…

• ¥345

• Cook time 30 min

Tilefish, sake-grilled