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Chicken tenderloin and maitake mushroom grilled on a magnolia leaf

The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Seafood grilled on a hot stone

This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

Grouper yuan-yaki, orange-flavored

This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…

Kabosu vessel; soft-shell shrimp grilled with shuto; tilefish with mushroom mountain

For the kabosu kama, wrapping it in aluminum foil before baking in the oven keeps the color from fading. A torch is used to lightly mark the surface…

Grilled monkfish dobu-jiru

Now to the grilled course. Monkfish dobu-jiru yaki (a rustic monkfish stew, here finished on the grill) is a local dish from Ōtsu, Kita-Ibaraki City…

Grilled Ise lobster with egg yolk and konowata

This is the grilled course. I created the grilled Ise lobster with egg yolk and salted sea-cucumber entrails with the idea of making it a main dish…

Butterfish Uni-Grilled

The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…

Longtail snapper, a twist on grated-daikon grilling

For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…

Tilefish grilled with bottarga

I fillet the tilefish into three pieces, salt it, skewer it, and grill it. Near the end, I brush on a mixture of egg yolk thinned with a little salad…

Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

Mock Conger Eel Yanagawa

This is the grilled-fish course. For the mock conger eel Yanagawa, the conger eel is first rinsed and gently simmered until tender. The eggplant is…

Grilled young sea bass with water pepper

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…

Teriyaki-grilled butterfish

For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…

Ripple-Grilled Willowy Flounder

Whole Grilled Wakasa Tilefish

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Butterfish Wrapped in Kuzu Leaf and Grilled

For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Young sea bass grilled with water pepper

This is a grilled hassun assortment. For the fig and awa-fu (millet wheat gluten) dengaku, firm figs are peeled and hollowed out, seared with a…

Thornyhead rockfish grilled whole

This is a grilled course. Kinki is very expensive, so we serve it only in the evening course, but this sugata-yaki has been so well received that I…