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Pufferfish and sweet shrimp roll

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…

Bundled matsuba crab

For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Simmered, Grilled, Fried — Recommendations

Juvenile sea bream sashimi, pine-bark style, kombu-cured live cod, spot prawn

For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Chrysanthemum rice porridge in broth

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…

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…

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

Savory teapot-steamed soup

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

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…

Ise spiny lobster grilled with bottarga, dried persimmon and salmon fragrant roll

This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…