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Salt-cured yellowtail and daikon, oil-simmered abalone, maple-leaf carrot, fallen-leaf mushroom, green garnish, finely shredded ginger, pine-needle-cut yuzu, a thickened sauce from its own broth

For the salt-buri daikon, salting the yellowtail heavily and letting it rest overnight draws out excess moisture from the flesh, removing off-odors…

• ¥950

• Cook time 5 hr

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

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

Kombu-Grilled Duck

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 · ¥600

• Cook time 2 hr

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

House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga

We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…

• ¥350

• Cook time 2 hr

Tempura (juvenile sweetfish, Beni Haruka sweet potato (with a butterfly-shaped sweet potato garnish), new ginger deep-fried in tamari)

Coating the juvenile ayu's fins with flour, the way you would apply a decorative pinch of salt, is done to spread the fins out. Dropping the fish…

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

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

Scallion oil is made by slowly heating finely chopped aromatic vegetables in low-temperature rice oil. Frying for about 15 minutes, until a good…

• ¥480

• Cook time 2 days

Ayu and Eggplant Terrine, Uruka Red Wine Sauce

At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

• Serves 2 · ¥1,500

• Cook time 50 min

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Shisen Cucumber and Aji Kinuta-Maki

I made this a dish where you can enjoy horse mackerel, which reaches its peak deliciousness in summer, together with crunchy Sichuan cucumber, in a…

• Serves 1 · ¥250

• Cook time 30 min

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

Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

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

Sweetfish fermented-dashi soup

At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…

• Serves 2 · ¥328

• Cook time 20 min

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

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

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

Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

• ¥370

• Cook time 30 min

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

• Serves 1 · ¥600

• Cook time 1 min