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Flounder rolled in paper-thin kelp

King crab with soybean pulp

I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…

Sand lance fish sauce

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Whiting and fava bean, simmered medley

Clear-soup style, knotted whiting coated in kuzu starch

Tuna, yellowtail, halfbeak

Teriyaki-grilled butterfish

For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…

Thin-sliced sea bream

Sea bass rolled in yuba

The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…

Mackerel pampas-grass sushi

This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…

Smoked Irako conger eel

This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…

Ripple-Grilled Willowy Flounder

Halfbeak roe toss, squid chrysanthemum roll

Sea bream, bamboo-leaf cured

Pike conger eel and matsutake mushroom, stone-grilled

Whole Grilled Wakasa Tilefish

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Chrysanthemum-pinched live sea bream, ark shell, halfbeak

For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…

Butterfish Wrapped in Kuzu Leaf and Grilled

For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…

Eggplant Stuffed Two Ways, Deep-Fried

For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…

Cuttlefish, white fan deep-fry

For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…

Hairy stingfish, bigfin reef squid, Japanese whiting

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…