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Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

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

Autumn mackerel, cedar-plank grilled, shiitake mushroom

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

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…

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

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…

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

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…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

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…

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…

Barracuda grilled with creamy miso glaze

As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…

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…