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Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Beef Loin Saikyo-yaki

This course, meant to encourage drinking, is beef loin grilled after marinating in sweet white miso. We hope you'll enjoy it together with miso —…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Beef Loin Hot Pot

This is the course serving as an alternative to the simmered dish. This time, I made it a beef loin hot pot. The beef loin is grilled, coated once in…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Beef grilled with aromatics

The basket holding the susumezakana's (an extra course meant to encourage sake drinking) deep-fried vegetables in black vinegar marinade is made of…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

Bracken shoot and bamboo shoot, paired grilled

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Wagyu loin, flavor-grilled

Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…

Tilefish grilled with a dappled fawn pattern, Noda-style grilled beef and kinpira burdock, pufferfish leek roll

As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Sirloin grilled in large flat cuts, thick-cut chuck flap, outer short-plate cut grilled with dashi

This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Simmered Beef Cheek with Grapes

The simmered course is beef cheek simmered with grapes. I used to cook with beef tongue often, but tongue has become so expensive lately that it's…

Bamboo shoot sandwich grill, miso-seasoned grilled minced wagyu

In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…