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Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

This is the grilled course. For the seared abalone with turnip pasta-style, the abalone is cooked sous-vide. This results in very little shrinkage…

Tilefish and mushroom kenchin, hōshō-yaki; Ise lobster matsukasa-style grill

This is a grilled course. The tilefish and mushroom kenchin hōshō-yaki wraps a tofu-and-mushroom filling in tilefish filleted into three pieces, and…

Corn-grilled sea bass, Fukushima beef with seasonal vegetable roll

For the grilled course's corn-grilled sea bass: steaming the corn with the skin still on and leaving it overnight draws out its starch, which helps…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

Wind-Dried Beltfish, Dengaku-Grilled Kabocha, Fukusa-yaki Walnut, and Deep-Fried Chestnut with Anchovy Dressing

For the wind-dried beltfish (tachiuo), the flesh from the tail end is sliced thin, salted, braided into three strands, and shaped like a temari ball.

Kamo Eggplant and Buckwheat Groat Gratin

This is the grilled course. For the Kamo eggplant and buckwheat groat gratin, an ordinary white sauce would be unremarkable, so we made the gratin…

Grilled fat greenling milt, Berkshire pork grilled with shio-koji

Ainame, or fat greenling, grilled with shirako: the ainame is filleted into three pieces, the center bone is removed, and decorative scoring cuts are…

Beef Loin Saikyo-yaki

This course, meant to encourage drinking, is beef loin grilled after marinating in sweet white miso. We hope you'll enjoy it together with miso —…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

Grilled Bamboo Shoot Hasami-Yaki / Himekawa Dorayaki

For the grilled bamboo shoot hasami-yaki, I used the leftover himekawa to make dorayaki. I make a dorayaki batter with reduced sugar, flavor it with…

Ice-temperature aged Himuro pork, wrapped in magnolia leaf and salt-crust baked

As for the ice-temperature aged himuro pork wrapped in magnolia leaf and salt-crust baked, this pork is aged in a himuro snow cellar, which…

• ¥350

• Cook time 1 hr

Spiny lobster grilled with young sansho-leaf miso, baby abalone sea-urchin grill, bamboo shoot grilled with bonito seasoning

Grilled dishes. For the spiny lobster kinome-miso grill, spiny lobster is boiled in salted water, coated with kinome miso, and grilled. For the baby…

• ¥1,450

• Cook time 2 hr

Tilefish two ways, pen shell and mushroom wrapped in yuba, deep-fried

This is the grilled course. Tilefish is served in two preparations. For the tilefish grilled with shiokara, the fish is marinated in tilefish…

Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

Grilled bamboo shoot, fat greenling grilled with sansho leaf buds

This is the grilled course. For the grilled bamboo shoot, I clean bamboo shoots that have been reconstituted by boiling in rice bran, cut them, and…

Blackthroat seaperch, leaf-shaped teriyaki

When you fillet nodoguro, you're left with the head, the meat along the backbone (nakaochi), the tail, and the belly flesh. We lightly salt and steam…

Blackthroat seaperch, grilled in two autumn styles

Blackthroat seaperch grilled in two autumn styles: two kinds of dried fish. The Tosa-style dry cure is soy-based — we steep the fish for 35 to 40…

Grilled Clam Variation, Sawara Cherry-Blossom Grill

This is the grilled course. For the grilled clam variation, the clam is first cooked through in sake diluted with water, given a little color under…

Salmon pickled in ginjō sake lees

The grilled course, salmon pickled in ginjō sake lees, is something we make at our restaurant as a takeaway gift item. When it's pickled in ginjō…