SEARCH

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Takuan and lightly pickled cucumber

This is the kōonomono (pickles course). For the takuan and lightly pickled cucumber, I make fine kesa-style diagonal cuts on the front of the takuan…

Lettuce, celery, and tomato Hakata-roll, bracken fern and prosciutto wrapped in bamboo paper, shark fin in savory jelly

This is a vinegared dish course. For the lettuce, celery, and tomato hakata-roll, I pass the lettuce through oil, then through hot water, and drop it…

• ¥280

• Cook time 1 hr

Oxtail milky white broth, new potato and rice-dumpling oxtail terrine

This is the soup course. For the oxtail paitan broth, 500g of beef oxtail is soaked in fresh water for a day to remove the blood. The next day, it is…

• ¥204

• Cook time 3 hr

Horsehair crab shinjo

This is a clear-soup course. For the horsehair crab shinjo, the crab is steamed for thirty minutes as soon as it comes in, then picked from the…

Mountain yam cut into fine noodle strands

For the nagaimo somen, the mountain yam is peeled in a continuous ribbon (katsura-muki) and then cut into fine somen-like strands. It's a slippery…

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Dashi-marinated spring vegetables

Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Firefly squid and coconut, steamed

This is the steamed course: firefly squid and coconut, steamed. Our restaurant also has Western and Chinese sections, and while trial-testing an…

Chinese yam noodles, mock tofu, conger eel rolled around burdock root, young sweetfish in gabion-style sweet potato, Ishikawa taro with cheese miso

This is the appetizer course. For the gisei-dofu, I sauté tofu that has been passed through a sieve together with burdock, carrot, shiitake mushroom…

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Rockfish grilled with new-season tea, white asparagus beef rolls

This is the grilled course. For the mebaru rockfish with shincha, in-season mebaru is coated with shincha, evoking the image of hachijuhachiya (the…

Eel and foie gras, whiting deep-fried with new tea

For the eel and foie gras, I clean the foie gras, drop it once into ice water, drain it well, vacuum-pack it with 1.2–1.5% salt, and let it rest…

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Amaou Strawberry with Egg-White Rinkake, Hyuganatsu Citrus Jelly

For the fruit course, this is Amaou strawberry finished with an egg-white rinkake — a poured sugar-and-egg-white coating. Sugar and water, in a…