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Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Deep-Fried Juvenile Ayu, Sake-Steamed Icefish, Tamagoyaki, Bamboo Shoot Kinpira, Octopus Ogura-Ni

We placed importance on visual beauty and on being a combination that lets guests enjoy their sake.

Usui pea in a light kuzu broth, shrimp shinjo, baby greens, carrot, udo, mochi

For a clear-soup course, it is important that the dashi is properly drawn. At our restaurant, for first-extraction dashi, we add aged rishiri kombu…

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

Keiju egg mousse, sea urchin, shrimp with savory dashi sauce and wasabi

This is a signature dish of sorts at our restaurant, served year-round and well received by guests. The eggs we use are called Keiju-tamago, produced…

• Serves 20 · ¥580

• Cook time 30 min

Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga

Shiro-miso-jitate refers to a clear-soup course with a slightly stronger sweetness, finished with a larger measure of white miso such as Saikyo miso…

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr

Cauliflower Mousse, "When Spring Begins to Scent the Air"

This appetizer (sakizuke) spotlights cauliflower, an ingredient at the end of its winter season. The cauliflower mousse is meant to convey a sense of…

• Serves 10 · ¥320

• Cook time 1 hr

Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

• ¥500

• Cook time 40 min

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil

Taking aroma as the theme, I present these by building on my everyday work. These are sake accompaniments expressing 'the scent of winter.' For ikura…

• Serves 1 · ¥800

• Cook time 1 min

Red sea bream, turnip-steamed and topped with silver sauce

We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Corn Mineoka Tofu with Charcoal-Scented Sauce

Wrap the corn in plastic wrap while still in the husk, steam it for about 20 minutes, and once it's cooled enough to handle, clean it and separate…

• Serves 1 · ¥150

• Cook time 40 min

Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr