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Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter

This is the lidded-dish course. For the summer warabi shinoda-maki, the warabi is first treated as usual to remove its bitterness and simmered to…

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min

Beef Low-Temperature Grilled in Charcoal Oil

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

• Serves 1 · ¥400

• Cook time 15 min

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Roasted Joshu Beef, Grilled Fig and Cheese

This is the grilled course. The roasted Joshu beef with chocolate-miso sauce was devised on the idea that combining the mellowness of miso with the…

• ¥637

• Cook time 1 hr

Alfonsino grilled with an egg-yolk glaze, wagyu Noda-yaki

This grilled dish uses kinmedai as an end-of-season ingredient for March. Kinmedai is a premium fish prized for its clean flavor and well-balanced…

• Serves 1 · ¥1,000

• Cook time 30 min

Clear beef broth soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a small luxury using wagyu loin. I thought that many people in their…

• Serves 1 · ¥400

• Cook time 40 min

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Shoyu-Ann : beef (Yamasa)

A beef dish covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’.

Awaji beef, curry-spiced simmer

Awaji Beef Indo-ni (curry-spiced simmer) cooks the Awaji beef slowly at low temperature, leaving it moist and tender while deepening its umami. The…

• Serves 1 · ¥730

• Cook time 2 hr

Beef Tongue Wrapped in Shiso

Next, I bring out the fried dish. I think fried food tastes best once the sake has kicked in a bit, or when you're hungry. For the beef tongue…

• Serves 1 · ¥400

• Cook time 1 hr

Hakata Wagyu Sukiyaki Rice Bowl

This time, we developed a dish featuring Hakata wagyu. For the sukiyaki rice bowl, mindful of the time between cooking and serving, we use rib roast…

• Serves 2 · ¥900

• Cook time 2 hr

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Wagyu and round eggplant, cold shabu-shabu style

This is a chilled course. Here too we use eggplant. The eggplant is peeled, deep-fried, then steeped in a soy sauce with Chinese-style vinegar and…

Saroma Black Beef and Potato Cheese Bake

This is a grilled dish using the overwintered vegetable "16-Month-Aged Premium Inca" potato and Saroma black beef. I devised it wanting to let…

• Serves 2 · ¥632

• Cook time 1 hr

Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Charcoal-Grilled Hida Beef, with Grilled Mushroom Thickened Sauce

For the charcoal grilled Hida beef, we take a lean cut of meat called "togarashi," which is soaked …