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Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Oyster and matsutake rice (ginkgo nuts, mitsuba, fried tofu)

The meal is "Oyster and Matsutake Rice." Washing the oysters with a daikon grater removes all dirt …

• Serves 1 · ¥1,095

• Cook time 30 min

Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• Cook time 2 hr

Smoked duck; black sesame tofu kintsuba; autumn mackerel okara-zushi; turnip surinagashi; persimmon-shaped baby taro; chamame beans simmered tosa-style; ginkgo-leaf chicken liver kan

This is the hassun course served at the start of the meal, arranged on a tray and served as an appetizer. For the smoked duck, the duck is frozen…

Deep-fried daikon in dashi; braised pork belly

This is a simmered course. In the original Edo-style preparation, agedashi daikon is made by putting raw daikon into oil until it dries out, but I…

Herring pickled in rice malt, pumpkin and spinach two-tone, cheese egg, runner bean and carrot sweet-simmered, sardine and eggplant hakata roll, matsutake and shrimp shinjo deep-fry, flounder datemaki

These are the appetizers. For the herring pickled in rice malt, I add amazake so it doesn't become too salty. I used 60g of salt, though I think it…

Kumamoto Red Wagyu Beef Fillet Tempura

This dish is presented on a garnish bed styled after fallen pine needles. The menu lists it as Kumamoto Akaushi beef fillet tempura, but I actually…

• ¥6,749

• Cook time 3 hr

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min

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

Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

Seiko crab shell-box sushi, water-bamboo shoot and shimeji mushroom with dried persimmon and walnut dressing, surf clam and bolted lettuce stem mousse jelly

Starting with the appetizer course. For the seiko crab shell-box sushi with roe sauce, I steam the seiko crab and pick the meat apart, setting the…

• ¥580

• Cook time 30 min

Yamaga Yokan

For the sweet course, the Yamaga yokan is a bit unusual: strained red bean paste wrapped in a tube of soft mochi dough, so I think it looks a little…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

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

Oyster, Oil-Steamed

This is the appetizer course (sakizuke). For the oil-steamed oyster, if you let the oil come to a boil the oysters turn tough, so I steam them in a…

• ¥150

• Cook time 50 min

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Monkfish liver, flame-seared scallop with egg-yolk okara dressing, salmon roe marinated in soy sauce

This is the vinegared course. The monkfish liver is wrapped in spinach. It is thoroughly rinsed to remove the blood, salted, and steamed; the spinach…

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup