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Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Oyster Echigo-yaki, barracuda and sweet potato wheel-cut presentation, oyster mushroom paper-wrapped grilled

The grilled dish (yakizakana) is oysters Echigo-yaki. I season and steam the oysters, cook washed rice into a firm porridge, press it through a fine…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Le Lectier pear simmered in sweet syrup

Asuka Udon

The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…

Ayu tomoyaki, grilled with its own basted innards

This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Smoked Salmon

Tomato zoni

For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…

Steamed in Soft-Shell Turtle Broth

This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…

Inca no Mezame potatoes, grilled rice ball

Tomato Zoni

For the simmered course, the tomato zoni (a mochi rice-cake soup, given here as a simmered dish) — the tomatoes release plenty of their own broth…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Dried Fruit, Soft-Smoked Salmon, and Prosciutto in a Sake-Lees Cheese Dressing

The coating for the dried fruit, soft-smoked salmon, and prosciutto in sasamo-cheese dressing combines 30 g of fromage blanc, 30 g of cream cheese…

Toji-Style Yuba-Wrapped Deep-Fried Eel

This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…

• Serves 1 · ¥1,500

• Cook time 40 min

Soft-set hot-spring egg in soy sauce marinade, black soybean cheese terrine

Roasted Beef, Red Miso Fragrance

This dish was developed under the theme "a sauce with presence." For the shiizakana, an additional hearty course, I created a rich, deep sauce with…

• Serves 1 · ¥900

• Cook time 1 hr

Baked Local Hamaguri Clam with Ginjo White Sauce

This is a dish proposal for repeat customers. This time the ingredients chosen were bonito, clam, and mallard duck. This one is a dish using local…

• Serves 1 · ¥580

• Cook time 1 hr

Smoked Bonito, Shuto Cheese, and New Onion Marinated in Wine

This time as well, the ingredients I chose for the dish proposal aimed at repeat guests were bonito, clam, and aigamo duck. First, the bonito. The…

• Serves 1 · ¥550

• Cook time 1 hr

Bamboo Shoot Risotto

This is the rice course, created through creative work with bamboo shoot. For the bamboo shoot risotto, I again use the section from the center to…

• Serves 1 · ¥700

• Cook time 2 hr