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New Onion with Parmigiano

As June approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Fig with sesame cream, salmon pressed hakata-style, grilled pharaoh cuttlefish with basil, smoked pike conger deep-fried and rolled around burdock, grilled whiting sandwich with mysid-shrimp soy flavor and aromatic vegetables, autumn salmon steamed yoro-style, eel roll, herring roe on kelp with an egg-yolk mustard sauce

For the appetizer's Fig with Sesame Cream, the figs discolor the moment they are bruised even slightly, so we use fresh, not-too-ripe fruit. The…

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Eggplant, deep-fried and marinated in dashi

This is eggplant agebitashi. I use Kumamoto's 'aka-nasu' (a red-skinned Kumamoto eggplant variety) because it's easy to work with. I peel the skin…

• Serves 4 · ¥200

• Cook time 30 min

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Monkfish liver in citrus vinegar sauce, green peas in tofu dressing, dried sea cucumber roe, oval coin-shaped savory castella, steamed abalone, yuzu and cheese terrine

This is the appetizer course. For the monkfish liver in chiri-zu, the monkfish liver is cleaned and soaked in water, then steeped in milk for 20…

Tomato, water shield

You can savor the sweetness and deep, concentrated umami of Tokutani tomatoes, which boast a sugar content of 13 degrees Brix — more than twice that…

• Serves 4 · ¥2,500

Buen-gatsuo Tartare

This is a tartare made with Kagoshima 'buen-gatsuo' (bonito that is caught, flash-frozen, and shipped unsalted — 'buen' is local dialect for…

• Serves 1 · ¥400

• Cook time 30 min

Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

Mushroom shira-ae, sweetfish oil-steamed, shrimp kimi-zushi, abalone sansho-ni, apricot naruto, kazunoko-konbu kan, ginkgo tamago

This is an appetizer course. Since it's a September menu, I plated it in a round silver vessel meant to evoke the moon. For the mushroom shira-ae, I…

• ¥900

• Cook time 1 hr

Hand-lifted yuba steamed with sea cucumber intestines, grilled eggplant with sesame cream, roe-bearing sweetfish simmered kurama-style, sweet shrimp marinated in Shaoxing wine, thick rolled omelet, sea bream and chrysanthemum sushi, autumn assortment, swimming crab and chrysanthemum salad

Under the theme 'Colors of the Month of Autumn Showers,' we begin with the appetizers. For the grilled eggplant with sesame cream, I make a base from…

Salt-fermented fugu milt, monkfish liver and yuzu achara-style pickle roll, pine-cone-scored turban shell simmered into a dark, long-cooked glaze, sea urchin-wrapped grilled halfbeak, pond smelt nanban-style soy-pulp salad

Salt-cured, fermented blowfish milt: soak the milt in a salt-water brine to draw out the blood, peel off the thin membrane, salt it firmly, and rest…

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

• Serves 1 · ¥100

• Cook time 2 hr

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

This is the seasonal-vegetable course. We'll go through it in order. First is the grilled matsutake steeped with chrysanthemum petals. We simply boil…

Kazunoko-Konbu Wrapped in Squid, Green Asparagus Yawata-Maki

This is the appetizer course. For the herring roe on kelp wrapped in squid: desalt it as usual. Removing all the salt would leave it flavorless, so…

Long-arm shrimp with tomato jelly and a shiso flower-spike garnish, dressed with a fish-roe dressing, fig simmered with sweet miso, gourd-shaped cheese and egg, Kai-style cold-smoked salmon sushi roll, Brussels sprouts stuffed with crab, seared early-summer sesame tofu

This is the appetizer course. For the long-arm shrimp with tomato jelly and shiso flower spike garnish, since long-arm shrimp are in season and…

• ¥80

• Cook time 1 hr

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…