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Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

Kuzu-dusted pike conger, grilled minazuki-style rice cake

The hamo (pike conger) is bone-scored as usual, dusted with kuzu starch, and boiled in kombu-infused water. The minazuki yaki-mochi is cut into the…

Inari sushi, steamed lily-bulb rice

Ball-shaped sushi

This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…

• ¥900

• Cook time 40 min

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Olive white-soy sushi rolled in oboro-kombu

As for the olive white-soy sushi rolled in oboro-kombu, or shaved kombu sheets: this white soy sauce, blended with olive, is spicy, and it is…

Matsutake Mushroom Fukiyose Rice

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

Chestnut Rice

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Chestnut rice

The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

Pickles, ginkgo rice course, closing soup

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Charcoal-Grilled Eel Nigiri

A signature menu item conceived based on the chef's hometown.

Yam bulbil rice

Small Sea Bream, Nankan-Style

The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…

Longtail red snapper rice steamed in a sake flask

For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…

Kazusa Beef Marinated in Kinzanji Miso