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Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Senba-Style Soup with Seared Autumn Mackerel and Late-Season Winter Melon Roll

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Spiny lobster simmered whole in the shell, turnip, and garland chrysanthemum

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

First-frost mountain yam terrine

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

Tofu prepared with nori seaweed

For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…

Basil Sauce Grilled Scallop

The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…

Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf

Grilled vegetables and grilled shark fin, amber sauce

This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…

Hamo roe and blanched taro shoots, steeped

King crab with young bamboo shoots, new potatoes simmered to soak up flavor, butterbur simmered green

This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.

Horsehair Crab Pressed Sushi Wrapped in Cherry Leaf

This is a small palate-refresher course, horsehair crab pressed sushi wrapped in cherry leaf. The body meat of the horsehair crab used in the sashimi…

Soymilk-Based Clear Soup with Asari-Clam Shinjo

This is a soymilk-based soup course. The asari-clam shinjo that serves as the soup's centerpiece looked a little plain on its own, so I wrapped it in…

Conger eel grilled ro-style

This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.

Rolled conger eel, vegetarian mock abalone

This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…

Pike conger, nanban-style simmer

This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…

Bigfin reef squid dressed with fermented bonito innards and egg

Eel deep-fried with an okara crust, eel deep-fried with koshiabura, baby corn parent-and-child fritter

For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…