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Autumn mackerel pressed into a kimono-shaped sushi, Pacific saury simmered Arima-style with sansho pepper, pinecone-cut arrowhead bulb, chestnut cracker, yam-bulbil fish-paste dumpling, persimmon wrapped paper-fold-style, persimmon-shaped quail egg, ginkgo-leaf-cut taro, maple-leaf-cut carrot, kuruma prawn deep-fried in a straw-bundle shape, pine-needle soba

Tilefish grilled with a sake-soy glaze, grilled horse meat loin, eggplant tofu, salmon wrapped in napa cabbage, golden lily bulb, fig pickled in lemon, sweet potato twisted-strip deep-fry, raw salmon roe marinated in soy sauce

For the grilled course's tilefish Wakasa-yaki, since the scales were removed from the tilefish, I tried grilling it slowly over low heat so the skin…

Wakasa flounder with sansho-leaf vinegar, tilefish grilled Arashiyama-style, beef tongue set into a square, kuruma prawn simmered shiba-style, smoked salmon and cucumber rolled in kombu

This is the grilled-dish hassun course. For the Wakasa flounder with kinome vinegar, I grind kinome in a suribachi mortar and mix it with grated…

Red Soup, and More

The "Red Soup" for the soup course serves as a substitute for the clear soup. We actually serve it at the restaurant, and it's quite popular — it…

Himi Yellowtail Turnip Roll

As for the mochi-ginkgo in this simmered dish, if you deep-fry it plain, without any coating, oil gets in, so it's better to dust it lightly in a…

Spanish mackerel grilled with a vegetable stuffing and sweet potato, aigamo duck "spring mountain", peeled tomato in a yuzu-citrus vinegar, pufferfish milt in a cloth-wrung purse, sweet shrimp with egg yolk and salted fish innards, roe-bearing ayu simmered with sansho pepper, thin daikon tied into firewood bundles

First, the appetizer is a seven-item assortment. For the Spanish mackerel kenchin-yaki with sweet potato, the Spanish mackerel is prepared…

Wakame and halfbeak, amber-jellied prawn with egg-yolk sushi, tokishirazu salmon wrapped in lotus root, pike conger roe in savory aspic, mountain stream crab simmered to a glossy sheen, vine vegetable in hydrangea style, bamboo shoot and taro mochi, asparagus

For the young-shoot-style halfbeak, fillet the halfbeak into three pieces, season lightly with salt, rinse it in a seasoned liquid, mix new-tea…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…

Ginkgo Tofu; Oyster and Fig Dengaku; Pacific Saury Simmered Arima-Style; Grilled Duck with Western Vegetables; Crab and Chrysanthemum Greens with Tonburi

This is the seasonal-vegetable course. I plate the ginkgo tofu and top it with a round-cut piece of tofu-dressed salad made from persimmon that has…

Roast Beef

This is a substitute dish. The method for making the roast beef is a little unusual. After searing it once, it is placed in a plastic bag and cooked…

Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…

Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

Yuzu Cup, Snow Crab in Grated Daikon, Grilled and Marinated Kuruma Prawn, Oyster Grilled with Shichimi Pepper, Persimmon and Bottarga Mountain Yam Roll, Miso-Grilled Lily Bulb, Deep-Fried Chestnut

For the appetizer course's grilled and marinated kuruma prawn, the kuruma prawn is soaked in sake-salt water to bring out its aroma, then grilled and…

Tilefish tamba-yaki, yubeshi, squid momiji-yaki

This is the grilled course. For the tilefish tamba-yaki, the tilefish is rinsed clean, and — since this is a Tamba-themed dish — chestnuts have their…

Turban shell with sansho, kōtake mushroom with amber egg, foie gras and lily bulb, green plum and hamo, octopus ogura-ni, saimaki shrimp and white asparagus, eel and burdock

This is the ice tray course. I arranged savory fish aspic in ice water, portioning it out with the image of a summer festival stall's marble-scooping…

Whole small ayu sushi, flower-shaped lotus root, sweet-simmered runner beans deep-fried in new-tea-leaf batter, tender-simmered summer octopus, sirloin grilled with sweet white miso, skin-on Japanese flying squid grilled with sansho pepper, Naruto-swirled whiting fried in a toasted rice-cracker crumb coating, taro boiled in its skin, chopped vegetables, grilled chicken tenderloin, half-ground white sesame

This appetizer course is what our restaurant serves once June arrives. It is served stacked when plated. Use seasonal vegetables for the chopped…

Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Late-season pike conger and matsutake goshoguruma-age, wagyu fillet mino-age

This is the deep-fried course. For the late-season pike conger and matsutake goshoguruma-age — a style in which the roll is sliced to reveal a spiral…

Grilled Beltfish, Rikyu-Style

This is the grilled course. For the grilled beltfish, Rikyu-style, the beltfish is marinated in equal parts mirin, sake and light soy sauce, mixed…

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Fig tofu-dressed salad in a hollowed kabosu bowl with split sansho garnish, Pacific saury simmered Arima-style with sansho pepper, thick rolled omelet with yam bulbils, walnuts, and cashews