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Summer duck stuffed with foie gras, corn dumpling, glazed simmered shrimp, blanched taro shoots simmered in broth

This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Iri-Ni of Beef, Burdock, and Konjac; Fukume-Ni of Onion Tofu and Atsuage; Sansho Fu-Wrapped Eel Chakin Bundle

This is the simmered course. For this sautéed-and-simmered beef, burdock, and konjac dish, I think it's fine to use about one and a half times the…

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…

Monaka-shaped mountain yam, Ise lobster simmered in kuzu starch

For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…

Grilled Chinese Yam with Sesame Miso

For the grilled nagaimo with sesame miso, I cut it into thick slices and slowly deep-fry it in low-temperature oil until soft. Then I top it with…

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…

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Cherry-blossom-scented deep-fry

For the fried course's sakura ka-age, I desalt salt-preserved cherry blossoms, dry them once in the microwave, and mix them into a light, white…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Yellowtail kaburazushi

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Chinese yam simmered in a pale broth, dressed with persimmon vinegar

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Salmon Tri-Color Roll

The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Inari sushi, steamed lily-bulb rice

Steamed Lotus Root

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…