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Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Ise lobster steamed with sake, roasted rice green tea cream sauce

For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Misaki-gazami Kora-yaki, Grilled in the Shell

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, where my workplace is located, to devise a set of…

• Serves 1 · ¥380

• Cook time 1 hr

Avocado purée soup

The avocado purée soup (surinagashi) in the clear soup course is popular with women diners. Curiously, when avocado is thinned out with consommé, its…

Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min

Walnut Tofu

The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

Tomato Tofu, Ayu Sebagoshi-age with White Cheese, Udo Tokusa-ae, Hakata-Style Striped Horse Mackerel and Eggplant, Simmered Beef Tongue

As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…

Mineoka-style chestnut purée, pear poached in wine

This is the sweets course, Mineoka-style chestnut puree. We strain and use any candied chestnuts or chestnuts simmered in their skins that broke…

Tomato-stuffed water eggplant, pea-stuffed aori squid, bakurai jelly, Mineoka tofu

Made in a style resembling an appetizer course. As for the tomato-stuffed eggplant — a mild, low-acid variety usually eaten raw — since tomato and…

Autumn Salmon, Autumn-Brocade Rice Cream Croquette

This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…

• Serves 30 · ¥3,500

• Cook time 1 hr

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Seared surf clam, scallion rolls bound in vinegared miso, bamboo shoot mochi, scallop steamed Hokkai-style, trough shell clam and angelica tree shoots

I paired seasonal shellfish and vegetables to make five items. What's in the abalone-shell vessel is the seared surf clam. The scallion rolls bound…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…