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Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Duck meatballs

As for the duck tsumire in the clear-soup course (owan): we're particular about chickens too, choosing different breeds for different purposes and…

Abalone pureed soup, tender abalone meat

For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…

Potato puree soup with plump-simmered abalone

For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Mugwort tofu, small kuruma shrimp

For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

Saikyo-style broth with white camellia dumpling

For the white camellia dumpling, I combine shiratamako (glutinous rice flour) with grated Japanese mountain yam in equal parts, then loosen the dough…

Nori clear soup with grated-yam sea urchin tofu

For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Marbled Yoshino Kuzu Set

This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…

• ¥330

• Cook time 45 min

Horse Meat in Consommé

This is the soup course. For the horse meat in consommé: wanting a deep brown color, I made it using horse shin bone and carcass, simmering it for…

• ¥3,000

• Cook time 2 hr

Hokkaido Atka mackerel shinjo

This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…

• Serves 11 · ¥100

• Cook time 1 hr

Softshell turtle baked in a pie crust

This takes the place of the soup course; I thought I would try using a pie crust for the soup course instead. For 1kg of softshell turtle, we…

Abalone, abalone-liver fish-paste dumpling

This is the soup-bowl course. As star fruit was not available, white melon cut into star shapes was used on top instead.

New-Season Burdock Surinagashi

This is the soup course. New burdock surinagashi: wash and cut the burdock, then cook it — without removing its natural astringency — in bonito dashi…

Sake-steamed scorpionfish

This is the soup course. For the sake-steamed scorpionfish (okoze), finely julienned white leek and ginger are piled on top as a crowning garnish…

Corn surinagashi

A soup course. For the purple sweet potato kuzu dumpling, since purple sweet potato alone gives too dark a color, it is mixed half and half with…

Cod soft fish-paste dumpling

This is the clear-soup course, 'Taisetsu,' meaning Great Snow. Anpei, as in cod anpei, is a preparation even softer than hanpen (poached fish cake)…

Moss-in-Clear-Water Soup, Sea Urchin Tofu

For the soup course, the moss-in-clear-water soup styles okra as moss. Since June brings both hot days and cool ones, depending on the day we serve…

Young sea bass, oil-seared

Soup two is a clear broth. For the oil-seared fukko, the skin has a somewhat strong character, so we poured oil at about 180°C over the skin side to…

Baby green pea puree soup, abalone fried in rice-flour batter, mugwort mochi

We chose a course menu, making two soups — a cloudy broth and a clear broth. Since it is early summer, we made good use of oil in both. First, soup…

Pounded scallop dumpling in clear soup

The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…

Rolled sea bream

This is the soup course. For the tai mimaki, I wrapped tai around a fish-paste dumpling filling and steamed it. The bush-warbler-shaped mochi…