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Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Chrysanthemum-Style Deep-Fried Rolled Pacific Saury, Taro with Seaweed Sauce, Moist Salad

This is a small dish. For the chrysanthemum-style deep-fried rolled Pacific saury, since the fish has many small bones, I fillet it into three…

• ¥180

• Cook time 30 min

Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

This is a dish to accompany sake. For the habutae tofu, ground pike conger surimi is combined with scallop, and grated yamato-imo and whipped egg…

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…

Mackerel sushi, smoked salmon rolled into a cylinder, arabesque-pattern cheese, Izu wild boar rolled around burdock, twist-wrapped sweet potato, butterfish grilled with pine nuts

This is an appetizer course. For the mackerel sushi, the mackerel is filleted into three pieces, salted heavily for two hours, then cured in vinegar…

Chrysanthemum-dressed blend, jellied fugu, monkfish liver in amber jelly, turnip and salmon layered roll, yuba white blend

This is the starter course, made up of five dishes, though normally each is served individually. The first is the chrysanthemum-dressed blend…

Roast Beef

This is a substitute dish. The method for making the roast beef is a little unusual. After searing it once, it is placed in a plastic bag and cooked…

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

Chilled herring with eggplant and baby taro; eggplant cut to stand upright, deep-fried and simmered, with black sesame

To keep the eggplant in simmered dishes from losing its color, it helps to place it into the oil starting from the colored skin side.

Late-season pike conger and matsutake goshoguruma-age, wagyu fillet mino-age

This is the deep-fried course. For the late-season pike conger and matsutake goshoguruma-age — a style in which the roll is sliced to reveal a spiral…

Autumn red sea bream grilled in hishio, frozen egg pickled in hishio

This is a grilled course. For the momiji-dai grilled in hishio, cut pieces of sea bream are marinated in a blend of 1.5 parts amazake to 1 part…

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

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

Sticky-Vegetable Dashi Jelly, Buckwheat-Groat Tofu, Chrysanthemum Vinegared Salad

The sticky-vegetable jelly isn't something often used in kaiseki cuisine, but I made it centered on natto (fermented soybeans), a food that's a…

• ¥480

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min