SEARCH

Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Stone-wall tofu

Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

Pike conger eel, lightly seared

This is the soup course. For the seared hamo, I bone-score it and cure it in kombu before searing, which removes its fishy odor and draws out its…

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Shrimp-shaped taro fukume (maki-grade prawn umani, garland chrysanthemum greens, yuzu)

This time, on 'simmered dishes,' I learned from chef Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up steeped simmered dishes.

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Kuruma Prawn and Summer Vegetables Dressed with Sudachi

A dish where the refreshing fragrance of sudachi tickles the nose.

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr