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Spanish mackerel grilled with cherry-blossom miso, baby turban shell grilled with sea urchin, cherry salmon and cheese spiral roll

This is the grilled course. For the cherry salmon and cheese naruto roll, we fillet the cherry salmon and slice it thin. We salt-cure it for about an…

Butterfish grilled with shio-koji, broadbanded thornyhead grilled in citrus-soy marinade

For the grilled-fish course, the salt-koji-grilled dish uses a store-bought shio-koji called 'Unmaina.' It's good for overnight-pickling vegetables…

Sea bream grilled with a salmon-roe glaze, cod milt grilled in yuzu peel, shrimp-shaped taro with sea urchin

For the grilled course's sea bream akebono-style grill, I strain salmon roe through a fine sieve and brush it onto salt-grilled sea bream. Normally…

Spanish mackerel grilled in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Saikyo Miso-Koji Marinade: Inatori Golden Eye Snapper, Izu Log-Grown Dried Shiitake, Oyster, Scallion

The grilled course is the saikyo miso-koji marinade. The miso-koji marinade bed is made by combining 500 g of saikyo miso, 90 cc of sake, 90 cc of…

• ¥730

• Cook time 4 hr

Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style

For the yaki-hassun (grilled assortment course), the tilefish ginjō-yaki has sake lees mixed in at forty percent of the Saikyo miso. Using a generous…

Crossbred duck with fruit miso

Aigamo duck with fruit miso can be vacuum-sealed for storage, and in a pinch it can be plated with whatever vegetables are on hand to serve as an…

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

This is the grilled course. For the tilefish and matsutake wrapped and grilled dish, I put a good sear on both the tilefish and the matsutake, but if…

• ¥1,200

• Cook time 1 hr

Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea

This is a grilled course. For the blackthroat seaperch grilled with shuto: the fish is rinsed and cleaned, steeped in sake cut with water for about…

Sardine grilled with fermented mash, conger eel rolled with burdock, grilled pike conger with plum soy sauce

These are the grilled dishes. For the burdock in grilled dish two, conger eel yawata-maki, I finished it this time in a kinpira (sautéed…

Yellowtail and daikon

For the buri daikon, the daikon is first parboiled and rehydrated, then placed on kombu. The yellowtail is marinated in sandō-wari and grilled. The…

Plain-Grilled Autumn Salmon, Smoked Scallop and Cheese Grill

This is a grilled dish. For the plain-grilled autumn salmon, the autumn salmon is marinated in saikyo miso and grilled, then topped with a mixture of…

• ¥700

• Cook time 1 hr

Grilled splendid alfonsino with butterbur-shoot miso, roasted wagyu loin

A grilled hassun course. The roasted wagyu loin is a small portion, about 40 to 50 g per guest. These days many guests request both meat and fish, so…

Cherry Salmon with Smoked Egg-Yolk Coating, Conger Eel Tree-Ring Kinome-Yaki, Sweet-Simmered Baby Turban Shell

This is a grilled dish. For the cherry salmon with smoked egg-yolk coating, the salmon is marinated in a three-part equal-ratio marinade, grilled…

Cherry salmon grilled with cherry fragrance, butterbur simmered green, stretched dried salted salmon kidney, lily bulb Oribe-style chakin, fava beans simmered over direct flame

The lantern-shaped garnish sitting on top of the cherry salmon grilled with cherry fragrance is made by first boiling cod trimmings once, then…

Rump cap beef marinated in soy-koji, tilefish baked in a snow-like coating

This is the grilled course. All of these dishes are firmly seasoned but not heavy-handed, so I think they pair well with white wine or junmai ginjo…

• ¥1,500

• Cook time 2 hr

Summer chicken grunt, oil-seared

This is the grilled course. As this is for the July issue, I designed it around the Tanabata (Star Festival) theme. Tanabata is one of the five…

• ¥440

• Cook time 20 min

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Grilled small tilefish with leek, duck white loin

This is the grilled course. For the grilled small tilefish with leek, I use a sweet, slender leek variety called shiro-bijin negi. For the sansho…

• ¥3,950

• Cook time 40 min

Wagyu Fillet Side, Saikyo-Miso Grill

Meat course. Wagyu fillet side saikyo-miso grill: lightly trim the side cut from the wagyu fillet, season with salt and pepper, grill until the core…