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Thornyhead lightly salted, white asparagus grilled with sea urchin, ball-shaped konjac simmered countryside-style

This is a grilled dish. For the lightly salted kichiji, the fish is butterflied along the back, dried overnight, then grilled wrapped around sautéed…

Young ayu wrapped in shredded pastry dough, fava bean deep-fried in a two-tone coating, scallop deep-fried in a crisp rice-cracker coating, corn mixed-vegetable fritter

Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape

These dishes make the most of the fat content in each part of the anago.

White miso broth, yellowtail temari-style shiratama dumplings

This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…

Splendid alfonsino shabu-shabu

Ayu grilled in bamboo leaf

This is the grilled course. For the ayu grilled in bamboo leaf, the smooth, fermented ayu-innard paste brushed onto the flesh is quite salty, so I…

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga

This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…

Kinki Rockfish with Sake-Lees Flavor, Enoki Mushroom Surinagashi

Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…

Dried-Persimmon-Style Apricot, Yellow Chive Namerou Roll, Beef Pâté Tsugaru-Style Bake, and More

For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Tilefish rikyū-yaki, gaper clam moromi-yaki, jellied pufferfish broth, yuzu daikon wrapped in turnip

These are served together on one plate. The tilefish is marinated in a sake-soy marinade and finished rikyū-yaki style — a sesame-crusted grilling…

Beltfish seared-and-chilled with jelly glaze

The vinegared dish is beltfish seared-and-chilled with a jelly glaze. I prepare the beltfish, use mango and accordion-cut cucumber as the core, pare…

Simmered eel, inro-style

This is the simmered dish. For the eel inro-ni: I cut the live eel into cylindrical sections, grill it, then run a needle in between the flesh and…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Kuzu-dusted pike conger, grilled minazuki-style rice cake

The hamo (pike conger) is bone-scored as usual, dusted with kuzu starch, and boiled in kombu-infused water. The minazuki yaki-mochi is cut into the…

Diced salmon

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Shrimp-shaped taro manju, tilefish steamed with millet

This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

Shark Fin and Swimming Crab Winter Melon Surinagashi

Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…