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Eggplant chakin-wrap, shrimp nest

This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Arrow-Fletching Whale, Pinwheel Carp, Whiting Wind-Streamers, and Chicken Liver Greens Roll

Our restaurant has many occasions to use whale, so for the arrow-fletching whale appetizer I used whale bacon. The bigfin reef squid layered together…

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Chilled Japanese-Style Consommé

The chilled Japanese-style consommé, served in place of the clear-soup course, is made by taking stock from chicken; it should properly be strained…

Tilefish Yuan-yaki, Moromi-Marinated Young Chicken

This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…

Higo Cochin Chicken Kombu-Cured and Rolled with Julienned Vegetables, Umasu Vinegar Jelly

As for the Higo Cochin chicken in the vinegared dish, this is an extremely rare ingredient — even within Kumamoto, it's only available in Yamaga.

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Sawani soup

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Shaded green tea dengaku-style grill

This is a grilled dish. For the gyokuro dengaku, we mixed powdered gyokuro into sweet miso for its aroma. The duck is sliced thin on the bias and…

Kawachi crossbred-duck meatball harihari hot pot

This is a variation on the simmered course. For the crossbred duck meat-patty harihari nabe, I used Kawachi crossbred duck from early spring, when…

Pureed potato soup

This is the clear-soup course. For the potato surinagashi, pressing it through a sieve leaves a coarse texture and poor mouthfeel, so we process it…

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Soup-style, chicken shinjo wrapped in glutinous rice-flour dough

Duck Karukan and Small Turnip in a Clear Soup

For the duck karukan, minced duck meat is combined with grated yamato-imo, mashed hanpen (a light steamed fish cake), wheat starch, potato starch…

Mountain yam and Japanese trefoil

Mountain yam and mitsuba

Spiny lobster and sea urchin

For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…

Grilled Jidori chicken tenderloin with shuto, three-color tazuna sushi

Grilled Tilefish, Kenchin-Style, with Matsutake Chicken Sandwich

For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…

Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Kabocha Squash Sesame Tofu