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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

Kohaku-dori chicken liver mousse monaka, vinegar-cured mackerel with wild raspberry vinegar jelly, duck marinated in dashi soy sauce with orange flavor, black pork tsukune, chilled tomato takiawase, asparagus and garland chrysanthemum greens ohitashi

I've put together an assortment of drinking dishes that pair with anything — wine, shochu, or sake. Among them, the kohaku-dori liver mousse monaka…

• Serves 1 · ¥100

• Cook time 2 hr

Chilled Tomato Sōmen

This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

• Serves 1 · ¥138

• Cook time 8 min

Turban shell with liver dressing, roe-bearing shrimp, spring cabbage Hakata-style, pressed chicken terrine with fava bean aspic, angelica-tree shoot smoked salmon roll, burdock wrapped in conger eel, icefish plum uiro, lotus root stuffed with orange, rapeseed blossom and prosciutto roll

Celebratory dishes. The sazae with liver dressing: the sazae is steamed with sake, then its liver is combined with a tofu-based white dressing to…

• ¥590

• Cook time 2 hr

Turban shell and spring vegetables

As for the sazae and spring vegetables with amanatsu citrus sorbet, every ingredient is locally sourced, making it a dish that conveys the sense of…

• ¥1,755

• Cook time 2 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

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Abalone shinjo

This is the simmered soup bowl course. The dried sea cucumber ovary isn’t fully dried — it’s more of a half-dried, still somewhat raw state. At the…

• Serves 1 · ¥3,000

• Cook time 1 hr

Swordfish baked with rice-bran koji

Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

• Serves 2 · ¥456

• Cook time 15 min

Oil-steamed smelt

With the wish for guests to experience, with all five senses, the seasonal feeling of spring as the breeze turns warm, we devised a way to use…

• Serves 10 · ¥170

• Cook time 2 hr

Silver tofu pureed soup

This is the soup course. For ‘Gindofu Surinagashi,’ there is a well-known tofu shop near where I work, and I very much wanted to build a dish around…

• Serves 1 · ¥720

• Cook time 2 days

Smoked Pork, Summer Daikon Simmered in a Glossy Glaze

For the smoked pork: because the meat is cured in a block, it's important to cure it for about three days. If the internal temperature is raised too…

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Western-style seared bonito, herb-wrapped flounder, skin-seared whiting, Odawara horse mackerel tataki stuffed in mountain yam

This is a sashimi course. I prepared three types of sauce: a tart sauce, a salt-based sauce, and soy sauce. The amaranth has a beautiful purple…

Summer duck sukiyaki

This is the small hot-pot course. For summer duck sukiyaki with orange fragrance, I used orange, which pairs well with duck meat, wanting guests to…

• ¥2,520

• Cook time 50 min