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Spanish mackerel grilled in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Clam

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

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

A repeat-visit dish for guests in their twenties and thirties A tsukemen-style twist on a rich, full-bodied broth Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 30 min

Clam, Ezo Abalone

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Local clams simmered in clear broth

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Fuku deep-fried in egg-yolk batter, clam deep-fried in a freshly milled rice-flour coating, black soybean deep-fried in a fawn-spotted coating

This is the deep-fried course. For the fuku deep-fried in egg-yolk batter, since it's the New Year I call the fugu "fuku" — a play on the word for…

• ¥560

• Cook time 20 min

Charcoal-Grilled Ayu with Aonori and Clam Porridge

The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…

• Serves 4 · ¥1,200

• Cook time 20 min

Steamed Rice

This is a developed arranged dish for repeat customers. This one is a dish using local hamaguri clams. I already introduced the baked local hamaguri…

• Serves 1 · ¥300

• Cook time 2 hr