SEARCH

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Straw-bundle-shaped grilled roll

Seared scallop, squid scored in a fawn-spot pattern, vinegar-rinsed horse mackerel

The vinegared dish is carpaccio-style. It's served with olive oil drizzled over it.

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Satsuki tofu

For the appetizer I made satsuki tofu — really a shuto tofu, meaning tofu mixed with fermented bonito innards. I named it satsuki, the old name for…

Tilefish steamed with whole buckwheat grains

For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Chrysanthemum rice porridge in broth

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Senba-Style Soup with Seared Autumn Mackerel and Late-Season Winter Melon Roll

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Spiny lobster simmered whole in the shell, turnip, and garland chrysanthemum

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Hamo Jelly Terrine

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…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

First-frost mountain yam terrine

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