SEARCH

Beef rolled with white taro stalk

Dried-Persimmon-Style Apricot, Yellow Chive Namerou Roll, Beef Pâté Tsugaru-Style Bake, and More

For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…

Iri-Ni of Beef, Burdock, and Konjac; Fukume-Ni of Onion Tofu and Atsuage; Sansho Fu-Wrapped Eel Chakin Bundle

This is the simmered course. For this sautéed-and-simmered beef, burdock, and konjac dish, I think it's fine to use about one and a half times the…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Fat greenling teriyaki, bite-sized cubed beef steak

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Blackthroat seaperch rolled with sea urchin, beef tenderloin grilled with aromatics

Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…

Saikyo-miso-cured Yamagata beef loin

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

Beef and Garlic Roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Kuroge Wagyu Fruit Rolls, Suki-ni Style

Finally, the progression dish. For the Kuroge Wagyu fruit rolls in sukiyaki style, wrap melon, mango, and papaya in slices of wagyu beef, and simmer…

Copper Pheasant Herb Grill, Wagyu Wrapped Grill

For the grilled yamadori herb grill, I actually use French edible pigeon. I form the pigeon into a pouch and fill it with the top-quality meat ground…

Beef simmered shigure-style

As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Oki beef seared and grilled

The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…

Kazusa Beef Marinated in Kinzanji Miso

Salt-Grilled Beef

Straw-bundle-shaped grilled roll

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Beef and Greens Roll

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…