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Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200

• Cook time 12 hr

Sashimi Assortment, Three Kinds

Extra care taken in the preparation creates a sense of surprise.

Fava Bean Shinjo

Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Molded ark shell, baby turban shell grilled with wakame, whiting sushi wrapped chimaki-style, Hakata-style duck white loin, pale-poached, dried shrimp and tomato, lightly marinated, sea bream roe jelly

This is the appetizers course. For the baby turban shell grilled with wakame, I bring out the color of the wakame and blend it in a mixer, then blend…

Shiogama Bluefin Tuna, Watari Wild Flounder, Yuriage Ark Shell

This is the sashimi course from Miyagi Prefecture's New Year cuisine. Bluefin tuna from Shiogama carries just the right amount of fat, with a good…

• Serves 1 · ¥900

• Cook time 40 min

Flounder, Ark Shell Clam, and Tiger Prawn with Kombu Aroma

From 'counter work that creates repeat guests,' this is the fresh-fish course. One of the strengths of a counter is being able to serve sashimi cut…

• Serves 1 · ¥1,500

• Cook time 1 min

Minced shellfish and mozuku cocktail

This is the vinegared dish course. For the minced shellfish and mozuku cocktail, mozuku is placed inside, a bonito-flavored vinegar is softly set…

• ¥1,350

• Cook time 1 hr

Ark shell clam and pen shell clam

This is the appetizer course. The spring vegetables — hosta shoot, ostrich fern fiddlehead, and usui peas — are boiled to bring out good color. The…

• ¥370

• Cook time 20 min

Kombu-wrapped sea bream

A vinegared dish. For the sea bream matsumae, the sea bream is opened, lightly salted and firmed, then wrapped in sheets of sushi kombu to make a…

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr