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Smoked Scallop, Autumn Cloud

These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

• Serves 1 · ¥447

• Cook time 1 hr

Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

• Serves 1 · ¥1,200

• Cook time 30 min

Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Shirokane Pork and Apple, Steamed

Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

• Serves 1 · ¥330

• Cook time 30 min

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr

Whelk Simmered in Sake

When whelk is cheap, simmering a generous amount in sake makes it keep well, so it can be used in an appetizer, a dressed dish, or a simmered dish…

Tilefish, kombu-cured and pinecone-grilled, sudachi, clear seafood broth

This is a dish I devised so that guests could enjoy the full deliciousness of tilefish, which comes into season in the cold months. I prepare…

• Serves 1 · ¥750

• Cook time 40 min

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Matsutake Confit, Hamo Somen

At sukiyaki restaurants and the like, beef fat inevitably ends up left over. The COVID-19 pandemic prompted me to start thinking about how to use…

• Serves 1 · ¥420

• Cook time 2 hr

Guji and Matsutake Clear-Soup Course, Sous-Vide

This is a proposal for matsutake cuisine with a new sense of value. I myself have long experience studying Kyoto cuisine, and I like the philosophy…

• Serves 1 · ¥800

• Cook time 10 min

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Beef Loin Sawani-Style Clear Soup

This is a clear-soup course. Beef loin sawani-style clear soup was created for guests who are not fond of fish. I lightly sear the beef loin…

Late-season pike conger and early matsutake teapot-steamed soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

• Serves 1 · ¥550

• Cook time 1 hr

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min