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Shrimp and zenmai in green-herb dressing; sea bream shiokara with nagaimo somen; squid and raw bottarga dressing; halfbeak; ark shell with Suizenji nori

These are five types of dressed dishes. The shrimp and fern shoot in green-herb dressing is finished in the manner of a tofu-based dressing. For the…

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

Five appetizers. For the kuruma prawn janome-gasa, a skewer is run through the kuruma prawn and it is curled, topped with wakame, wrapped up with…

Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance

The seasonal vegetable course is a five-item assortment. For the pepper-simmered dace, I first plain-grill the dace, dry it for about two days, and…

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Arrow-Fletching Whale, Pinwheel Carp, Whiting Wind-Streamers, and Chicken Liver Greens Roll

Our restaurant has many occasions to use whale, so for the arrow-fletching whale appetizer I used whale bacon. The bigfin reef squid layered together…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Autumn Brocade Salad

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating

Chakin-style sesame tofu, maple-leaf agar jelly, bonito dressed with shuto, octopus simmered to a crinkled texture

This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…

Halfbeak ball-shaped sushi, baby octopus simmered cherry-pink, butterbur stuffed with dried sea-cucumber ovary, icefish deep-fried with sea urchin, and angelica-tree shoots and turban shell dressed with sansho leaf

For the halfbeak temari-zushi, the top is finished with crumbled, seasoned egg and salmon roe. The iidako sakura-ni didn't come out with very good…

Deep-fried corn

Smoked Pacific saury

Vinegar-Miso Dressing

As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

Pike conger mixed vegetable salad with plum sauce, grilled sea urchin flower crown, fragrant grilled avocado, fish-bone jelly, seared baby abalone, white asparagus with jade sauce, sansho-leaf miso, mock whale pork, black sesame sauce

For the appetizer's hamo chigusa salad, I mix in mountain yam cut into small dice with ten to fifteen kinds of chopped vegetables such as myoga…

Sweet shrimp dressed with shrimp tomalley, spot prawn kombu-cured with white soy sauce, white shrimp shinjo in Japanese-style Américaine

For the sweet shrimp dressed with shrimp tomalley: it is known for its silky texture and deep sweetness, so I thought it would pair well in a dressed…

• ¥890

• Cook time 1 hr

Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

Sea bream ball, ark shell and young sea bream salad, napa cabbage roll

This is the appetizer course. For the tai temari, the tai shiokara (salted tai innards) is made by salting the sea bream's intestines and packing…

Tsugaru-style grilled scallop, pressed kneaded egg with bottarga, ginkgo shaped like a woven straw hat

For the Tsugaru-style grilled scallop, a regular oven works fine, but if you have a convection oven, the heat penetrates fully to the center and…

Pacific saury persimmon-leaf sushi