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Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Seared Wagyu Fillet

The aromatic sauce for the grilled dish uses apple and orange, but any seasonal citrus can be used in place of the orange. When serving the seared…

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Beef tongue rolled cylinder, new potatoes in butter

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Beef Shigure-ni Dashi Chazuke

This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…

Sesame-crusted grilled wagyu, butter-grilled bamboo shoot

For the sesame-crusted grilled wagyu, season the wagyu with salt and pepper, and finish the first roasting to medium in a convection oven — the same…

Beef fillet seared in oil, smoke-flavored, with mustard sauce, beltfish grilled with kenchin vegetable filling, sakura shrimp and cheese cracker

Wrapped and grilled in magnolia leaf

Beef Sirloin Saikyo-Zuke

Pricier, but wagyu sirloin marinated in saikyo-zuke (miso marinade) and grilled.

Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp

This is a fried course. I used a branded beef called Ashigara beef. Also, the tuna roe is something distinctive to Miura; it is three to four times…

• ¥280

• Cook time 1 hr

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Wagyu sukiyaki

I made this mindful of the name "Yurikamome," the new transit line that runs through Odaiba - taking "yuri" from the yurine, or lily bulb, sauce…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Chilled Roast Beef

Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

Housemade Consommé Soup

This stands in for the soup course (o-wan). For the soup course, I have prepared the housemade consommé soup that is also our restaurant's signature…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Matsusaka beef rare shoulder cut, seared sashimi

This is the sashimi course. Since the restaurant is a steakhouse, I thought the sashimi course, too, should be beef, and designed the menu around…

Yonezawa beef simmered Takahata-style

Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.