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Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more

This is the sake-accompaniment course. The plum in the crispy soy-sauce plum, pine-needle-skewered dish will upset your stomach if eaten raw as-is…

Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver

For the grilled course, we prepare winter yellowtail salt-grilled in the traditional version and grilled with monkfish liver in the modern version…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Grilled Tilefish with Liver Oil

Finally, the fish course. For the grilled tilefish with liver oil, the liver oil is made by prepping the liver and simmering it in oil until it melts…

Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Spring cabbage pureed soup, fat greenling dusted with kuzu starch, sea urchin, and tapioca

The clear-soup course is a pureed, potage-style spring cabbage soup. Cabbage cut into convenient pieces is steamed for about 5 minutes, then blended…

Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll

Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

Original nori chazuke

Famous harihari, a whale and mizuna hot pot

Red-simmered roe-bearing ayu, and ayu roe uruka

Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…