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Yellowtail and Turnip with Koji, Yellowtail Shabu-Shabu, Yellowtail and Root Vegetable Terrine, Yellowtail Namerou, Yellowtail Tsugaru-Style Salad

Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…

Barracuda bo-zushi, grilled mushrooms and chrysanthemum greens with sudachi in a kettle, abalone grilled with fragrant nori

This is the appetizer course. For the abalone grilled with fragrant nori, the abalone is layered in two: a liver-based sauce beneath softly steamed…

Eel wrapped in fried tofu skin

This additional hearty course is a fried dish. For the early matsutake and wasabi fritter, since it is an August dish we used matsutake mushroom…

Oil-blanched drunken shrimp, abalone water kimchi, sea bream tortoiseshell, aromatic-marinated tuna

For the raw-fish course, this time we chose some unconventional items. Perhaps because appetite tends to drop in summer, it feels like fewer guests…

Tuna, blue cheese, bonito, seared silver skin, halfbeak, fish-bone crackers, ark shell, shellfish frill, beltfish, seared skin

For the kassen (sliced raw-seafood course), we sometimes serve unusual combinations like this at the request of guests from overseas. Rather than…

Fugu flesh and skin rolled with colorful vegetables

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Kombu-Cured Alfonsino; Yuzu-Scented Pickled Daikon; Scallop with Chrysanthemum and Shungiku

This is the vinegared course. The kombu-cured alfonsino could really be served raw as is, but this time I gave it a hot-pot feel — like turning the…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

May-Style Grilled Young sea bass, Spiny Lobster Grilled with Shuto, Steamed Chicken with Spicy-Simmered Fukinoto

This is the grilled seasonal assortment course. For the May-style grilled young sea bass, roughly 40 to 60cm: skewer the fish so it curves slightly…

Grilled fat greenling milt, Berkshire pork grilled with shio-koji

Ainame, or fat greenling, grilled with shirako: the ainame is filleted into three pieces, the center bone is removed, and decorative scoring cuts are…

Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Grilled and steeped tilefish

●Amadai Yaki-Hitashi: the tilefish is filleted into three pieces, lightly salted and sliced thin, air-dried briefly to remove a little moisture…

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Arrow-Fletching Whale, Pinwheel Carp, Whiting Wind-Streamers, and Chicken Liver Greens Roll

Our restaurant has many occasions to use whale, so for the arrow-fletching whale appetizer I used whale bacon. The bigfin reef squid layered together…

Pufferfish first-snow fry, surf clam and shredded burdock, firewood-bundle fry, Annō sweet potato rice-cracker-crumb fry, hon-shimeji mushroom, and soy-flour fry

For the deep-fried course, the fugu hatsuyuki-age uses the collar of the fugu. For deep-fried dishes, the collar really is the tastiest part. The…

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Pike conger in crystal jelly

Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles