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Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese

This is the grilled hassun course (assorted grilled items). For the wind-dried kichiji charcoal-grilled, I rinse the kichiji, soak it for about an…

• ¥1,500

• Cook time 40 min

Mallard grilled with fresh greens, stuffed burdock root, splendid alfonsino and sea urchin grilled rapeseed-style

Grilled dishes. For the mallard new-greenery grill, the duck is steamed at 65°C for about 15 minutes, the fat is trimmed, it is pierced all over with…

• Serves 20 · ¥2,060

• Cook time 20 min

Koshu Wagyu Beef Wasabi Roll

• ¥800

• Cook time 30 min

Beef Tongue, Miso Simmered and Grilled

This is a grilled dish. For the beef tongue, miso simmered and grilled, the tongue must first be prepped after purchase. There are various methods…

Roast wagyu, ebi-imo oranda-style, apple miso

This is the grilled course. For the ebi-imo oranda-style, the ebi-imo — a torpedo-shaped Kyoto taro — is peeled and cut into suitable pieces…

Wild Red Sea Bream from the Genkai Sea, Grilled with Shio-Kōji

This is the grilled course. For the wild red sea bream from the Genkai Sea grilled with shio-koji, the sea bream is filleted into three pieces…

• ¥536

• Cook time 2 hr

Tilefish grilled with a sake-soy glaze, grilled horse meat loin, eggplant tofu, salmon wrapped in napa cabbage, golden lily bulb, fig pickled in lemon, sweet potato twisted-strip deep-fry, raw salmon roe marinated in soy sauce

For the grilled course's tilefish Wakasa-yaki, since the scales were removed from the tilefish, I tried grilling it slowly over low heat so the skin…

Wakasa flounder with sansho-leaf vinegar, tilefish grilled Arashiyama-style, beef tongue set into a square, kuruma prawn simmered shiba-style, smoked salmon and cucumber rolled in kombu

This is the grilled-dish hassun course. For the Wakasa flounder with kinome vinegar, I grind kinome in a suribachi mortar and mix it with grated…

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Spring sea bream grilled in layers, in the style of an avocado mille-feuille

This is the grilled course. For the sea bream kasane-yaki with avocado mille-feuille style, the sea bream is cooked in a steam convection oven at…

• ¥1,200

• Cook time 1 hr

Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly

This is the grilled hassun course. For the oil-simmered abalone, we vacuum-seal it in sesame oil alone and cook it in a water bath at about 75°C for…

Abalone steak with liver dressing, Japan whiting baked with sea urchin, eel-rolled egg, chicken baked matsukaze-style, deep-fried long-armed prawn, edamame fried in roasted grain flour, sweet long pepper fried and marinated, and Japanese bayberry wine jelly

This is the grilled hassun course. For the abalone steak with liver dressing, the abalone is removed from its shell, rinsed, and slowly simmered for…

Rockfish grilled with salted rice malt

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Tilefish tamba-yaki, yubeshi, squid momiji-yaki

This is the grilled course. For the tilefish tamba-yaki, the tilefish is rinsed clean, and — since this is a Tamba-themed dish — chestnuts have their…

Grilled Barracuda and Udo Kinpira, Takigawa-Style, with Wagyu Steak

The fish dish is barracuda and udo kinpira, Takigawa-style — a summer presentation with clear kuzu strands suggesting flowing water. Since it was…

Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

Beef Miso Yūan-yaki

This is the grilled course. For the beef miso yūan-yaki: needle-tenderize the cut surface of the meat, marinate it in the miso yūan-yaki marinade for…

• ¥480

• Cook time 35 min

Grilled Beltfish, Rikyu-Style

This is the grilled course. For the grilled beltfish, Rikyu-style, the beltfish is marinated in equal parts mirin, sake and light soy sauce, mixed…

Clam grilled with fermented rice malt, butterfish grilled in a citrus-soy marinade

This is the grilled course. For the clam koji-yaki, simmer the clams in sake. Press Shinnyoji yuba (fresh yuba enriched with soy milk) through a…

Autumn red sea bream grilled in hishio, frozen egg pickled in hishio

This is a grilled course. For the momiji-dai grilled in hishio, cut pieces of sea bream are marinated in a blend of 1.5 parts amazake to 1 part…

Bamboo shoot, imperial-ox-cart-wheel style; spring mebuki-yaki Spanish mackerel

This is the grilled hassun course. The Gosho-guruma bamboo shoot, in a nod to March, is shaped to resemble the wheel of a Gosho-guruma, an imperial…

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…