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Horikawa burdock stuffed with shrimp; beef-wrapped konjac noodle rolls

For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…

Matsusaka Beef

Kumamoto Kuroge Wagyu "Wao" Loin

The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.

Autumn medley plate

This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…

Bamboo shoot three-color grill, kuruma prawn, Japanese whiting, beef loin, and angelica tree shoot crisp-fried in light white batter

The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Wagyu with celeriac

This is the grilled course. There are many ways to season beef — salt, ponzu, wasabi soy sauce, a chili-and-yuzu-peel paste, and so on — but I feel…

Yamagata specialty: imoni taro hot pot

A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…

Japanese-style steak, marbled Wagyu filet, tiger fugu

The Western-style plate is Japanese-style steak. In our course menu, from sashimi through dessert, a single cut of steak is included as well, and we…

Seared shellfish marinated in oil, oyster, scallop, and surf clam

For the seared shellfish marinated in oil, remove the shellfish from their shells, rinse them, and sear them directly over an open flame until…

Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms

Kinki rockfish grilled with koji and soy sauce

Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…

Salt-grilled blackthroat seaperch and more

For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…

Yamagata beef loin and chocolate vine fruit, deep-fried in broth

Bite-Sized Kohada Nigiri, Plum-Blossom Nagaimo Bonbori

This is a small dish served between courses. For the bonbori in the plum-blossom nagaimo bonbori, only the white flesh of the salted cod is used…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered

Fragrant Grilled New Bamboo Shoot

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Oki Beef Grilled with a Butterbur-Sprout Glaze

Yamagata's four seasons in a bowl — Autumn (taro stew)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Chilled Beef and Baby Corn

This is the shiizakana, an additional hearty course, from the collection of cold-cuisine techniques for beating the summer heat. For the chilled beef…

• Serves 4 · ¥900

• Cook time 1 hr

Molokheiya Hand-Cut Soba

This is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the summer heat. I took the hand-cut soba we normally…

• Serves 1 · ¥2,290

• Cook time 1 days