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Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Housemade-miso sukiyaki-style (shaved burdock, Kujō scallion, grated yam dumpling, spicy condiment, truffle)

The meat course, 'housemade-miso sukiyaki-style,' is cooked and finished right in front of the guest; the smell of the beef grilling and the savory…

• Serves 1 · ¥1,200

• Cook time 10 min

Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

For the eggplant, we poke a hole through the center of the flesh with chopsticks so the oil can reach all the way through, and cook it while turning…

Wagyu Lean-Meat Namerō

This is a dish perfect alongside a drink, its summery, colorful use of a Japanese-style salsa sauce stirring the appetite. So guests can tell what's…

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…

Small Eggplant Jelly

We slowly steep the grilled eggplant in a broth with a touch of consommé added, until it becomes soft and infused with flavor.

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

This is the seasonal-vegetable course. We'll go through it in order. First is the grilled matsutake steeped with chrysanthemum petals. We simply boil…

Tosa Akaushi tataki

This is the palate-cleanser course from Kochi's New Year cuisine. Tosa Akaushi Tataki pairs Tosa's own breed of Japanese red beef, buntan citrus, and…

• Serves 1 · ¥700

• Cook time 30 min

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Olive beef rib, loin shabu-shabu in a bowl, water shield, jute mallow, jade eggplant, julienned ginger

"Olive Beef," a premium Kagawa Prefecture Kuroge Wagyu, has a rich body while still tasting refreshingly clean. This is a dish for savoring that beef…

• Serves 1 · ¥280

• Cook time 40 min

Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

For the Kuroge Wagyu beef tenderloin with apple egg-yolk vinegar, meat is rarely used in a vinegared dish, so I thought I would take this opportunity…

• ¥1,000

• Cook time 40 min

Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 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

Kuroge Wagyu Beef Wrapped in Fig

For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

• ¥800

• Cook time 30 min

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Kuroge wagyu simmered sukiyaki-style

The signature dish is the Kuroge Wagyu Sukiyaki-Style Simmer. Under the theme "A Restaurant's Work, Ever-Changing," where meat dishes used to be…

• Serves 1 · ¥1,200

• Cook time 20 min

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…