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Unagi Kabayaki, Hakata-Style

Mixed with ground shrimp paste, lightly salted, with a touch of added umami.

Low-Temperature Roasted Pork Loin

This is the grilled course. The low-temperature roasted pork loin is made using a new piece of cooking equipment called VCC, which lets you set the…

• ¥1,000

• Cook time 1 hr

Bracken shoot and bamboo shoot, paired grilled

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

Spanish mackerel grilled with cheese

This is the grilled course. For the Spanish mackerel grilled with cheese, we make an unusual cheese dough. First, 500 g of shiitake mushrooms are…

Ash-dried kinki, Pacific oyster grilled with sea urchin, grilled sea cucumber

This is the grilled course. For the ash-dried kinki, we use natural volcanic ash from Sakurajima. The kinki is soaked for thirty minutes in water at…

Salt-grilled Western Pacific roughy from Numazu

This is the grilled course. Hiuchidai is a deep-sea fish, but its flavor, somewhere between butterfish and blackthroat seaperch, makes it…

Shaded green tea dengaku-style grill

This is a grilled dish. For the gyokuro dengaku, we mixed powdered gyokuro into sweet miso for its aroma. The duck is sliced thin on the bias and…

Young sea bass grilled with toasted bottarga, bamboo-leaf-wrapped dumpling-style sushi

This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

Seared pufferfish, seared Hokkaido whelk, seared alfonsino

The sashimi course consists of fugu, Hokkaido whelk, and splendid alfonsino. All three are seared. The fugu is rolled with baby napa cabbage hearts…

Butterfish Saikyo-Yaki, Wagyu Noda-Yaki, Mackerel-and-Turnip Sushi, and More

This is the seasonal assortment course of grilled dishes. The wagyu Noda-yaki is prepared grilled on a magnolia leaf. Pine needles are laid…

Blue Crab Truffle-Scented Grilled Dish

The grilled course is blue crab truffle-scented grilled dish. The blue crab is parboiled in kombu dashi with 1.7% salinity. Underneath, fried round…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Wagyu loin, flavor-grilled

Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…

Tilefish grilled with a dappled fawn pattern, Noda-style grilled beef and kinpira burdock, pufferfish leek roll

As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Sirloin grilled in large flat cuts, thick-cut chuck flap, outer short-plate cut grilled with dashi

This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Blackthroat seaperch grilled with yuzu miso, firm tofu steak

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Roast Duck Soba-gaki Style, Conger Eel and Ebi-imo Wrapped, Grilled

On top of the roast duck soba-gaki style sits what I call soba miso — whole buckwheat groats blended together with Saikyo miso. What is poured over…

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…