SEARCH

Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…

Oyster and Napa Cabbage Roll

The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…

Red miso soup, lotus-root mochi

Three-color mountain yam roll with sweet white sake sauce

With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…

Spring Festival

For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Clam shinjo

For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

Treasure-ship daikon, gently simmered

The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…

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…

Bird's-nest eggshell jelly, rolled shrimp, whelk

For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…

Honeycomb-style deep-fried tongue sole

For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…

Simple clear soup, softshell turtle shinjo

The soup course is marusui. When filleting softshell turtle, trimmings are left over, so I make use of them in dishes like the clear-soup course. In…

Sado yellowtail grilled with perilla

Tortoiseshell-style simmered softshell turtle

In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…

Salt-grilled fat greenling

The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Pike conger tube-shaped fish cake grilled with fish-innard preserve

For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

Layered conger eel

Sweet shrimp with salt-cured shrimp-head paste dressing

For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days