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Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Herring and Eggplant, Salt-Steamed Herring

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Grilled fugu soft roe with white miso soup

The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…

Crossbred duck loin

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Crab steamed in yuba

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Grilled Yellowtail with Local Daikon

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

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…

Monkfish liver terrine

We titled this course 'Toshi Hatsuru Tsuki' (the month the year comes to an end) — I understand that 'toshi hatsuru' gradually slurred into the word…

Botan Shrimp

For the botan shrimp's shrimp-miso soy sauce, adding a little raw sea urchin gives it a wonderful character. For color, we added finely grated…

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg

For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Unagi Inro-ni

Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Chestnuts simmered in the skin, topped with ricotta cheese

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…