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Steamed tamaji custard

A versatile dish devised by the third-generation owner.

Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Shijimi Clam Chawanmushi, Cauliflower Surinagashi

This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…

• Serves 1 · ¥200

• Cook time 1 hr

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

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

Salmon Roe in Golden Marinade, Hairy Crab Spring Rolls, Amigasa Yuzu, Shrimp Kōsen-age, King Oyster Mushroom Age-ni, Lotus Root Itoko-ni, Senpōshi Oyster Slow-Poached in Oil

Taking aroma as the theme, I present these by building on my everyday work. These are sake accompaniments expressing 'the scent of winter.' For ikura…

• Serves 1 · ¥800

• Cook time 1 min

Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

For the white taro stem steeped in dashi, the taro stem is left soaking in dashi, and piping-hot toasted rice is added. This lends the dish the…

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850

• Cook time 4 hr

Fresh greens salad, Manila clams, beach silvertop, sea grapes, savory vinegar jelly, octopus rinsed in cold water with egg yolk and salted bonito innards, abalone steamed with sake, white melon kombu-cured and stuffed with new water shield, Manganji pepper with chicken miso

From the shunsai, a seasonal-color course. For the fresh greens salad, green coloring paste is added to the tofu dressing. Manila clams steamed with…

• ¥780

• Cook time 3 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

Aromatic Steamed Eel with Rice Oil

I've approached umami as richness = fat, for a new, refreshingly summery aroma and flavor, and a new combination of ingredients. The steamed dish is…

• ¥700

• Cook time 30 min

Duck tataki with sansho pepper

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥300

• Cook time 15 min

Kamo Eggplant, Foie Gras Kuwayaki

This is a simmered course. As for the foie gras kuwayaki, foie gras has a reputation for being relatively expensive, but it is actually fairly…

• Serves 1 · ¥475

• Cook time 10 min

Tomato in aromatic marinade

This is the tomato in aromatic marinade we make at Yonemura, where I work. We char bell peppers well over charcoal until the skin turns completely…

• Serves 1 · ¥250

• Cook time 1 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

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

Deep-fried wild sweetfish

This is a dish unique to summer: wild sweetfish from the Ado River, which flows through Kyoto and Shiga, are kept alive and then ice-stunned, and…

• Serves 4 · ¥3,000

• Cook time 20 min

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Sea squirt with citrus dressing, shrimp with fennel dressing, surf clam hydrangea-style dressing, sansho herring, beef with egg-yolk dressing

This is the sashimi course. In place of the usual sashimi, I made a five-color namasu. It uses seafood, beef, and sanshō herring, a local dish of…

• ¥1,000

• Cook time 1 hr

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Herring and Eggplant

We proposed a familiar, approachable dish that evokes yaki-zuke (grilled, then marinated), a preparation well loved in Niigata. This is a simmered…

• Serves 1 · ¥270

• Cook time 50 min

Wild Mountain Vegetable Sawani-Wan

You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…

• Serves 1 · ¥580

• Cook time 30 min