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Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Pea kan

The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Hoshina

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Autumn mackerel, cedar-plank grilled, shiitake mushroom

New-harvest soba flour, steamed tamaji custard

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

Saikyo-miso-cured Yamagata beef loin

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

Herring and Eggplant, Salt-Steamed Herring

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

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Assorted shellfish pan-seared in sake

The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…

Grilled fugu soft roe with white miso soup

The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…

Crossbred duck loin

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Crab steamed in yuba

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Grilled Yellowtail with Local Daikon

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

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Beef and Garlic Roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…