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Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Sea bream, tuna, ark shell, cuttlefish

Young gizzard shad pressed with ginger, trough shell clam, cockle

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Pike conger Naruto roll

The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…

Whiting nanban-zuke

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…

Assorted Small Fish, Stone-Grilled

This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…

Seared Sea Bream Sushi with Mandarin Orange

The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…

Fragrant Grilled Autumn Salmon

This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…

Pike conger dressed with its own roe

This is the small side-dish course. For the hamo dressed with its own roe, once hamo starts coming in from June, the roe is saved up little by…

Pike conger dusted with kuzu starch

The clear-soup course is hamo dusted with kuzu starch. For the hamobue stuffed with burdock, burdock is stuffed into the hamobue — the hamo's…

Ainan Kue Grouper Dashi Rice Porridge

For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.

Seared Japanese sea bass, herb-pickled

For the seared Japanese sea bass, herb-pickled, the sea bass is filleted into three pieces and cut into portions, sprinkled with a seasoned herb salt…

Noto blackthroat seaperch grilled with rock salt

For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…

Rustic-simmered dried cod

This is the bowl course. For the bōdara inaka-ni: the dried cod is soaked in rice-rinsing water for about two days to rehydrate it, cleaned, wrapped…

Powdered Bonito Style

For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…

Bounty of the Sea from Izu and Suruga Bay

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…