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Fish Sōmen

From the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling course served partway through the meal. Fish sōmen…

• Serves 4 · ¥0

• Cook time 1 hr

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

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Deep-fried somen, salad-style (dried baby sardines, mizuna, daikon, young myoga, shiso, micro tomato, baby leaf greens, olive oil)

For the sōmen dashi, we add a few drops of olive oil for fragrance. This also has the effect of rounding off the sharp edges of the dashi's flavor…

Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…

Ichigo-Ni Sōmen-Wan

This is a dish that lets you rediscover the deliciousness of 'ichigo-ni,' a local dish handed down along Aomori Prefecture's Pacific coast, made with…

• Serves 2 · ¥1,500

• Cook time 4 hr

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Smoked fugu milt sushi

Mixed with the sushi rice in equal proportion, so it takes on the aroma of the shirako.

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Glossy rice wrapped in egg yolk, liver nori senbei, turban shell congee dip

This time, with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice just as it is. I used Tsuyahime rice…

• Serves 1 · ¥295

• Cook time 30 min

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.