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Swimming crab wrapped in yuba and steamed

This is the clear-soup course. We use swimming crab, locally called gazami. The sandy seabed of the Hiuchi-nada fishing ground is rich in plankton…

• Serves 8 · ¥5,000

• Cook time 2 hr

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Sakura shrimp pureed dashi soup

This is the soup course. For the sakura shrimp surinagashi: fillet the ainame (fat greenling) into three pieces, score the bones finely, salt it…

Tamago-jitate egg soup, kneaded chicken wrapped in rice-dumpling dough

The soup course is a chicken-and-egg tamago-jitate (egg-thickened clear soup). For the kneaded chicken wrapped in shiratama, we finely chop and…

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr

Small Melon Pureed Soup

This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Oxtail milky white broth, new potato and rice-dumpling oxtail terrine

This is the soup course. For the oxtail paitan broth, 500g of beef oxtail is soaked in fresh water for a day to remove the blood. The next day, it is…

• ¥204

• Cook time 3 hr

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Horsehair crab shinjo

This is a clear-soup course. For the horsehair crab shinjo, the crab is steamed for thirty minutes as soon as it comes in, then picked from the…

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Scallop and beef roll tempura egg custard

I use meat even in this stand-in for the soup course. The deputy director of Isshinkai told me that adding tempura to chawanmushi is delicious, so I…

Avocado purée soup

The avocado purée soup (surinagashi) in the clear soup course is popular with women diners. Curiously, when avocado is thinned out with consommé, its…

Roasted green tea and sesame tofu, Usui pea pureed soup

With the hojicha and sesame tofu, you can enjoy two distinct flavors, hojicha and sesame. It's delicious eaten separately or together, making it a…

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min