SEARCH

Spanish mackerel grilled with a rapeseed-blossom egg topping, sea urchin and tortoiseshell egg grilled in paper

This is the grilled course. For the sawara nataneyaki, the sauce made from shirozake, a sweet white rice liquor, balances its sweetness with the…

Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker

Next is the grilled course. The Wagyu fillet Japanese-style Rossini is served with a soy-sauce base. We set aside a little of the stock made earlier…

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…

Tea-grilled golden-eye snapper

I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…

Spiny lobster grilled with egg yolk and salt-fermented bonito viscera, wagyu beef rolled with burdock, wheel-shaped wheat gluten, steak-style

This is a grilled dish. For the Ise lobster grilled with egg yolk and shuto, since the lobster meat becomes springy and hard to bite through when…

• ¥1,720

• Cook time 2 hr

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu

This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…

Yellowtail Yuan-Yaki

These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…

Rockfish grilled with new-season tea, white asparagus beef rolls

This is the grilled course. For the mebaru rockfish with shincha, in-season mebaru is coated with shincha, evoking the image of hachijuhachiya (the…

Grilled Cherry Salmon with Sansho Miso

This is a grilled dish. For the grilled cherry salmon with sansho miso, brushing miso on top doesn't look very appealing when served, so I hide the…

Shinshu Premier beef wasabi roast

This is the additional course. The wasabi-roasted beef uses Shinshu Premier beef, a branded beef graded A4. For aroma, I add one clove of garlic and…

Seared Wagyu Fillet

The aromatic sauce for the grilled dish uses apple and orange, but any seasonal citrus can be used in place of the orange. When serving the seared…

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Butterbur-sprout sesame tofu, abalone in thin layered slices

This is the additional course. For the butterbur-sprout sesame tofu, I carefully clean away the black parts of the butterbur sprouts, separate the…

Grilled pike conger eel with shredded vegetable filling

For the grilled course, I used hamo. Our restaurant has continued in Tokyo since the Edo period, but these days, more and more guests request hamo…

Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

Tilefish autumn medley grilled on a magnolia leaf

This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…

• ¥900

• Cook time 50 min

Abalone Grilled with Sake and Salt, Butter-Flavored

This is the grilled course. For the abalone grilled with sake and salt, I give the abalone a butter flavor. I scrub live abalone thoroughly and clean…

Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Fat greenling grilled in a leek wrap with sansho pepper

A grilled dish. For the fat greenling grilled in leek wrap with sansho, the fish is filleted, lightly salted, and given fine bone-scoring, then…

Rock Oyster Grilled with Rice Flour, Tomato Simmered with Thyme, Corn Shinjo, Edamame Simmered with Herbs

For the tomato simmered with thyme: after combining the dashi and seasonings, it's important to first draw out the thyme's fragrance thoroughly by…

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Kenchin-style grilled beltfish sandwich, Ashigara beef roast beef, spinach leaf bread, ball arrangement

This is a grilled seasonal assortment course. For the mixed-vegetable-filled grilled beltfish sandwich, tofu and raw white fish paste are combined…

• Serves 10 · ¥350

• Cook time 20 min