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Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Scallop Wrapped in Prosciutto

●Scallop Wrapped in Prosciutto: the scallop adductor muscle is simmered in an all-purpose seasoned dashi with sake added at 70°C, then left to cool…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

Pike conger golden egg-yolk tempura rice bowl

Young sweetfish deep-fried with water pepper

This is a fried course. For the young ayu tade-fragrant grill, I quite often coat fried dishes with kori-mochi (freeze-dried rice cake). Kori-mochi…

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Clam amber aspic

This is the appetizer course. The key to finishing the clams beautifully in the clam amber aspic is to sink the clams, still in their paired shells…

Whiting Hakata-style, pike conger fritters in a fish-and-egg batter, water shield fritters, purple sweet potato dumplings coated in pine nuts and deep-fried

The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Grated yam in clear broth

The appetizer is suitororo. Peel the yamato yam and grate it using a grater or mortar. Then thin it out with a chilled, mellow clear-soup base. This…

Blackthroat seaperch grilled Daitokuji style, Spanish mackerel, saikyo-miso-marinated grill, smelt pan-fried in oil

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Beef grilled with aromatics

The basket holding the susumezakana's (an extra course meant to encourage sake drinking) deep-fried vegetables in black vinegar marinade is made of…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Ridge-grown soybean, two-way tofu

Snow crab, grated turnip steamed dish

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…