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Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Botan shrimp, Yachimata peanuts smoked over sawdust, red Fushimi chili pepper, kabosu citrus shell, crab and chrysanthemum greens blanched and dressed, Tomisato baby taro grilled with fermented bonito innards, roe-bearing mantis shrimp wrapped in wakame, saffron cod roe ginger-soy simmered, maple-red spicy cod roe terrine, pufferfish fin in a sweet-vinegar marinade, baby arrowhead bulb, ginkgo-leaf-shaped sweet potato confection, salted ginkgo nuts

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Grilled salmon and grilled maitake mushroom rice, cooked in an individual pot

This is the rice course. Year-round, our restaurant serves seasonal kamameshi, changing the recipe twice a month to offer twenty-four different…

Winter melon in its shell, skin-on steamed Ishikawa baby taro, tender-simmered octopus, pumpkin, savory shiitake

This is an assortment of separately simmered ingredients. For the tender-simmered octopus, we remove the sliminess with rice bran, tenderize it by…

Oyster and Persimmon Miso Gratin

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Wrapped and grilled in magnolia leaf

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Tilefish, matsutake mushroom

This is the clear-soup course. The kise-ginkgo — ginkgo nuts coated in a thin kuzu-starch sheet — is set in a hot water bath the same way as kuzukiri…

Kindling-style grilled potato, sandwich-grilled deep-fried tofu, and yam bulbils grilled with miso glaze spilling over the dish, and more

This is the second tier. For the deep-fried tofu sandwich-grilled dish, since it's a shojin (Buddhist vegetarian) dish, the white part of the maitake…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Seared Free-Range Chicken and Scallop Soup Bowl

This is the soup-bowl course: a seared free-range chicken, scallop and winter melon soup bowl. The chicken is seared skin-side and salted; the…