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Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

Threeline grunt grilled with mountain butterbur, tiger prawn golden egg-yolk grill, mallard duck steamed with grilled-leek sauce

This is the grilled course. The isaki with mountain butterbur grill and the tiger prawn yamabuki-yaki are a bit of wordplay. For the small clam…

Rice-bran-pickled pork, crispy roasted; large scallop and eel, oil-steamed

For the nuka-pickled pork crispy roast, the surface skin is blasted at high heat until it puffs up and turns crackling crisp. For the grilled…

Beef fillet seared in oil, smoke-flavored, with mustard sauce, beltfish grilled with kenchin vegetable filling, sakura shrimp and cheese cracker

Wrapped and grilled in magnolia leaf

Beef Sirloin Saikyo-Zuke

Pricier, but wagyu sirloin marinated in saikyo-zuke (miso marinade) and grilled.

Kamo Eggplant Grilled with Herb Miso Glaze

For the Kamo eggplant grilled with herb miso glaze, we use two kinds of miso. The rosehip miso: rosehip contains twenty times the vitamin content of…

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Blackthroat seaperch, koji-miso marinated; Matsuba crab with vinegar jelly

The grilled hassun is arranged in a square wooden box, served with a sheet of paper laid over the top. For the nodoguro marinated in kōji miso, koji…

Snow-flower grilled splendid alfonsino, pinecone-grilled small abalone, yuzu-shell cup with first-frost salad

For the grilled course, the pinecone-grilled small abalone is scored in a fawn-spot diamond pattern with a knife, then simmered gently — basting it…

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Young Sea Bass Pan-Seared in Oil, Manganji Peppers Tossed with Bonito Powder, Fig Wrapped in Prosciutto

For the young sea bass pan-seared in oil: young sea bass has little natural fat, so adding richness with olive oil makes for a more satisfying dish…

Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

• ¥1,630

• Cook time 2 hr

Alfonsino and shrimp fragrant grill, fat greenling Yoshino-style grill

This is a grilled course. For the alfonsino and shrimp fragrant grill: alfonsino stays tender and plump even when grilled, but I wanted some crackle…

Smoked Cherry Salmon Grilled with Butterbur Miso; Bamboo Shoot Grilled with Kinome

This is the grilled course. For the smoked cherry salmon grilled with butterbur miso, the cherry salmon is steeped in clear, unroasted sesame oil…

Oyster baked in a kabocha shell, white fish firewood-bundle grilled, pufferfish grilled with seven-spice, whiting grilled with tofu-vegetable filling

The grilled course's oyster kabocha-kama-yaki has the oysters pan-fried in butter, combined with kabocha paste, tartar sauce, and miso, and served in…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso

This is a grilled course. For the quail grilled with sansho pepper, minced chicken mixed with crushed fresh sansho peppercorns and miso is spread…

Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet

The grilled course is tilefish wakakusa-yaki wrapped in hosho paper. Rice flour is worked well with milk and butter, and sieved green peas are placed…