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Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Salmon Carpaccio-Style

Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…

Kuruma prawn and Japanese parsley in a yam dressing

This is the kuruma prawn and Japanese parsley in yam dressing. We remove the head and back vein from 60-70g kuruma prawns, deep-fry them, and drop…

Turban shell and fruit tomato in a tofu-dressed salad

This is the seasonal-vegetable course. The turban shell and fruit tomato shira-ae combines tomato simmered in consomme and Saikyo miso with turban…

Rapeseed blossom and shiitake with spicy simmered beef, cube-braised beef over black rice with grated yam, prized beef sinew and flower-cut vegetable in a savory aspic

This is the appetizer course. For the nanohana and shiitake dressed with spicy simmered beef, I take only the lean meat still attached to the oxtail…

Miso-pickled tofu, walnut tofu with a stuffed filling, grilled fig, grilled ladybell shoots and oyster mushroom

For the fifth seasonal dish's miso-pickled tofu, at our restaurant we use the cores left over from carving vegetables into chrysanthemum shapes in…

Refreshing Tomato

I titled the small-dish course "Refreshing Tomato." It's best to use small or firm tomatoes, so this time I used fruit mini tomatoes. To bring out…

Hime-Sazae Tataki with Warabi Dressing, Scallop Iso-Yose Kimi-Yaki, Hotaru-Ika Wrapped with Bamboo Shoot, Butterbur Raft, New Burdock Stuffed with Uni-Kinton

This is the appetizer course. For the small turban shell tataki with bracken fern dressing: simmer the turban shell in dark-soy happō dashi…

Crystal Jelly, Kasumi Balls, Layered Whale Roll, and More

This is the appetizer course. Inside the crystal jelly are salted, fermented sweetfish innards, okra, and round carrot. For the kasumi balls, I use…

Kuruma prawn and sea urchin, iris-pattern sushi, myoga sushi

Starting with the appetizers. For the kuruma prawn and sea urchin set in a clear aspic, I prepare the kuruma prawn as usual, skewer it straight with…

Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe

Pan-simmered shimeji mushrooms dressed with rice-bran-pickled tofu and fermented tofu, seared rice-bran-pickled whale blubber, seared dried sea cucumber roe

For the pan-simmered shimeji mushrooms dressed with nukazuke tofu and fermented tofu, the star of this dish is the nukadoko (fermented rice-bran…

• ¥1,957

• Cook time 20 min

Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune

The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…

Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn

This is the kumizakana course — an assortment of small dishes — called 'Shiwasu,' the old term for December. In this busy season — busy enough that…

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

Tender bamboo-shoot sheath with external crab roe, crab shell with wasabi flower, dakimi wrapped in butter mochi

This is an appetizer course. For the white asparagus with uchiko (internal crab roe) topping — the salted uchiko is made by rinsing the uchiko in…

Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees

This is the appetizer course. For the crab Kōrin-plum crackers, I knead in a paste made from the pressed lees of the tiny-shrimp soy sauce mentioned…

Suppon-broth egg base, half-set steamed custard

This is the after-course dish. This is menu-naming in the style of Kanetanaka, and since it's winter, we serve hot dishes even hotter. For…

Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More

The vinegared course consists of red-and-white namasu and Yōrō tofu. For the Yōrō tofu, mountain yam trimmings are pressed through a fine sieve…

Pike conger roe pickled in fermented mash, akebia fruit and grilled sea cucumber, lily bulb and mashed edamame two-color kintsuba, blackened burdock, chrysanthemum-cut small turnip koji pickle

I heavily salt the pike conger roe and keep it frozen. I then remove the salt, soak it in shōchū for about 30 minutes, drain off the moisture, wrap…

Shinshu salmon shuto-cured and air-dried, cotton tofu marinated in salted vinegar crowned with plum flesh, tied Chinese yam glazed with egg yolk, grilled daikon dressed with a chigusa garnish, bottarga set in a clear water aspic

As for the Shinshu salmon shuto-cured and air-dried dish, Shinshu salmon is a one-generation (F1) hybrid of brown trout and rainbow trout. Among…

Shiitake and Salmon Roll