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

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

Soba dumpling in grated daikon soup

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

Awa Manjū in White Miso Broth

For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Eel rolled in soy milk skin

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…

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Shiitake and Salmon Roll

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Shiitake mushroom in tofu dressing

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Japanese-Style Mushroom Gratin with Mogami Mushrooms

Walnut Dressing

For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Kinki Rockfish with Sake-Lees Flavor, Enoki Mushroom Surinagashi

Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…

Cloudy Chicken-Bone Soup, Domyoji and Potato Dumpling Deep-Fried in Shin-Hikiko

For the cloudy chicken-bone soup, I wanted to make glutinous rice the main element of the soup course, so I used it in the soup, in the ingredients…

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…

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Pufferfish, Yoshino-style