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Rice cooked with beef tongue, topped with fresh sea urchin

• ¥3,470

• Cook time 40 min

Omi beef, sea urchin, and bamboo shoot roll, grilled, topped with the aroma of sansho flower

The harmony of aromas conducted on the iron griddle is outstanding. Ōmi beef with just the right marbling, bamboo shoot wrapped in the flavor of…

Beef Loin Sawani-Style Clear Soup

This is a clear-soup course. Beef loin sawani-style clear soup was created for guests who are not fond of fish. I lightly sear the beef loin…

Beef Hitsumabushi

Finally, the rice course. Beef hitsumabushi — traditionally a rice dish made with eel, served three different ways — came about from a customer's…

Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb

This is a dish meant to accompany sake. For the fruit cheese, candied beni-amanatsu peel is mixed with finely diced cream cheese and shaped into a…

Pen shell, cockle, and Welsh onion with vinegar-miso, Japanese halfbeak and squid ball-shaped sushi, baby turban shell baked with cream, young ayu deep-fried in a roasted-grain coating, beef loin rolled with butterbur, and cheese and salmon terrine

Steaming the beef loin and fuki roll once beforehand makes it easier to hold together, allowing the work to go smoothly. When preparing a large…

New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

• Serves 1 · ¥670

• Cook time 40 min

Beef short rib simmered in miso, grilled tofu stuffed with mushroom

Since this dish has a rich, heavy seasoning, I think it pairs well with red wine or aged sake (koshu). For the geta-karubi beef simmered in miso, I…

• ¥600

• Cook time 1 hr

Sea squirt with citrus dressing, shrimp with fennel dressing, surf clam hydrangea-style dressing, sansho herring, beef with egg-yolk dressing

This is the sashimi course. In place of the usual sashimi, I made a five-color namasu. It uses seafood, beef, and sanshō herring, a local dish of…

• ¥1,000

• Cook time 1 hr

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 min

Beef Tenderloin Stone-Grilled, Sea Urchin

This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

• Serves 1 · ¥800

• Cook time 3 min

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon

The story begins with the salt road. Japan's salt roads followed both Pacific and Sea of Japan routes; in the old days salt itself could not always…

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki

As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…

• Serves 1 · ¥1,250

• Cook time 1 hr

Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle

This is the hassun course. For the eggplant Hakata-style set in jelly, the eggplant is peeled, cut, and slowly deep-fried in 150°C oil, then the oil…

• ¥716

• Cook time 1 hr

Wagyu Sansho Pepper Roast Beef

This is a course served toward the end of the meal. For the wagyu sansho pepper roast beef: prepare the Japanese Black wagyu, rub in salt, pepper and…

Low-Temperature Roasted Wagyu with Foie Gras

A modern take on regional cuisine Original regional dish: roast wagyu Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 1 · ¥1,056

• Cook time 5 hr

Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion

I myself love roast beef, and one time I tried topping roast beef with simmered okara — it was delicious, so I decided to put it on the menu. Okara…

Shrimp and baby bamboo shoots grilled in hōjicha, pen shell with young greens, stream trout, young sweetfish simmered matsumae-style, beef in cherry-leaf wrap, matcha tofu

This is an appetizer course. For the halfbeak in white-vinegar dressing, the tofu is scalded in kōfuki-cha and drained. Kōfuki-cha is a fermented tea…

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min