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Clear seafood broth

This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature the clear seafood broth.

Autumn sea bream head, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Isaki Marinated in Ishiru

For isaki (threeline grunt) in ishiru marinade, I take the flesh left over from making tataki, skin still on, and marinate it in ishiru — a…

• ¥399

• Cook time 1 hr

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Detox-style shrimp consommé, spiny lobster simmered with egg yolk

As for the detox-style shrimp consommé, "detox" means expelling the toxins and waste products that build up in the body, guiding both body and mind…

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Cold-season yellowtail teriyaki

For the warm dish of cold-season yellowtail teriyaki, we add five kinds of daikon to balance the five flavors. The sweetness of the Yukinoshita…

• Serves 1 · ¥420

• Cook time 2 min

Roasted Joshu Beef, Grilled Fig and Cheese

This is the grilled course. The roasted Joshu beef with chocolate-miso sauce was devised on the idea that combining the mellowness of miso with the…

• ¥637

• Cook time 1 hr

Eggplant, Turnip, Lotus Root Dumpling, Tomato, Green Beans

This is a simmered dish, prepared as a chilled version. I score the eggplant in a bellows pattern, then soak it for a while in alum water with Bon…

• ¥250

• Cook time 50 min

Awaji beef, curry-spiced simmer

Awaji Beef Indo-ni (curry-spiced simmer) cooks the Awaji beef slowly at low temperature, leaving it moist and tender while deepening its umami. The…

• Serves 1 · ¥730

• Cook time 2 hr

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

Akamachi Steamed with Awamori

For the prized Okinawan deep-sea snapper steamed with awamori, an Okinawan distilled spirit, the key is not to over-steam it. It's a delicately…

• ¥550

• Cook time 1 min

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Aromatic Grilled Sea Bass

This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

• Serves 1 · ¥690

• Cook time 1 hr

Isaki with Kinjiso Ohitashi, and Isaki Kara-Mushi

For the threeline grunt with kinjiso ohitashi, a dashi-marinated, blanched dish: kinjiso is a Kanazawa local vegetable, one of the Kaga heirloom…

• ¥155

• Cook time 1 hr

Kurosatsuma Chicken Grilled with Sesame Miso

Fugu milt tofu, highland scarlet runner bean simmered in black tea, grilled fugu milt, sea urchin cracker, pine-needle-cut green beans, black tea sauce

For the fugu milt tofu, I add Kōzu Jersey milk, a local prefectural product, to fugu milt — a signature winter ingredient — to achieve a rich depth…

• ¥350

• Cook time 3 hr

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age

Kisu (Japanese whiting) senbei is kisu deep-fried into a cracker shape and served with matcha salt, finished to feel light and fresh, fitting for…

• ¥700

• Cook time 1 hr

The ultimate sea squirt, crisp-fried in light white batter

This is a fried dish devised as a way to work around rising ingredient costs. The concept is 'innovative.' Sea squirt, a specialty product of coastal…

• Serves 1 · ¥300

• Cook time 1 hr