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Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Noshi-style pressed abalone and black beans, monkfish liver rolled in a tree-ring pattern, roe-bearing rolled shrimp with caviar, butterbur himuro-style, arrowhead bulb castella, grilled dried squid roe, sweetfish kombu roll

This is the celebratory tray course. For the noshi abalone, abalone that has been steamed until tender is folded and pressed firmly for a while, then…

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 min

Seko Crab Tempura and Grilled Sweet Potato Tempura

Seko crab, also called kobako crab, is the female of the snow crab, prized for the external egg mass on its belly and the internal roe in its…

Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

Scallion oil is made by slowly heating finely chopped aromatic vegetables in low-temperature rice oil. Frying for about 15 minutes, until a good…

• ¥480

• Cook time 2 days

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Ayu and Eggplant Terrine, Uruka Red Wine Sauce

At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

• Serves 2 · ¥1,500

• Cook time 50 min

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Roasted sweet potato, mountain yam grilled with sea urchin miso, layered grilled snow crab, stone-wall-style grilled shinjo, duck akebono-yaki, dried persimmon ikomi, and ginkgo nuts dressed with roe

As for the stone-wall-style grilled shinjo among the grilled dishes: we peel Ishikawa taro, a satoimo cultivar, coat it in squid ink, and let it rest…

Roe-bearing sweetfish, oil-steamed with white vinegar dressing

For the roe-bearing ayu, oil-steamed with white vinegar dressing, I could never quite enjoy the dry, mealy texture of the roe, so I thought about how…

• Serves 1 · ¥395

• Cook time 2 days

Sea Cucumber with Soy pulp, Abalone Liver with Butter, Black Sesame Egg with a Touch of Rin Glaze, Arihei-Style Squid, Yellowtail and Bettarazuke Hakata-Style, Plum Monaka, Matcha Kinton with Budou-mame, Herring Roe Namasu

This is the course preceding the hassun course. For the sea cucumber with soy pulp, I put the sea cucumber in a bamboo colander together with round…

• Serves 1 · ¥830

• Cook time 1 hr

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200

• Cook time 1 hr

Autumn cream-cheese terrine with chestnut, chrysanthemum, and walnut, Pacific saury rolled into a thin crescent moon, ginkgo cracker, barracuda pressed with chrysanthemum, duck steamed nanban-style

Spanish mackerel steamed in scallion oil (firefly squid sauce)

This is a steamed-dish proposal devised as a way to work around rising ingredient costs. For the Spanish mackerel steamed in scallion oil with…

• Serves 1 · ¥900

• Cook time 30 min

Kuruma prawn deep-fried in a straw-cape coating — young corn

By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…

Taro steamed in its skin, salt-steamed aigamo duck loin, smoked salmon kosode sushi, cream cheese sake-lees pickle, fig with white vinegar dressing

For the appetizer course I prepared dishes built around autumn's signature ingredients. Kinukatsugi can be made ahead and plated in advance, but…

• ¥460

• Cook time 15 min