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Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Rock Oyster Grilled with Rice Flour, Tomato Simmered with Thyme, Corn Shinjo, Edamame Simmered with Herbs

For the tomato simmered with thyme: after combining the dashi and seasonings, it's important to first draw out the thyme's fragrance thoroughly by…

Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

• ¥320

• Cook time 1 hr

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Tea-covered grilled sea bass, giant longarm prawn grilled with golden egg yolk

This is a grilled hassun course. For the tea-covered grilled sea bass, if served at the counter, placing the sea bass on a heated stone, pouring tea…

• ¥590

• Cook time 1 days

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Japanese Sea Bass Jinta-Age

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…