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Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Pike conger eel suki hot pot

Finally, this is a hot-pot dish. Hamo-shabu is common, but at our restaurant we often serve hamo suki in summer. We quick-blanch the whole hamo, then…

• ¥500

• Cook time 2 hr

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

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

Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Swimming crab, layered terrine

This is the vinegared dish course. The myoga (Japanese ginger) is vinegar-pickled. At my restaurant, we parboil myoga in vinegar and pickle it in…

• ¥396

• Cook time 50 min

Tender-simmered beef tendon, Japanese-style demi-glace

This is a supplementary course. For the tender-simmered beef tendon with Japanese-style demi-glace sauce, we take the tendon from the beef fillet we…

Suppon-Broth Dashi-Rolled Omelet Age-Dashi, Soft-Shell Turtle Kakiage, Soft-Shell Turtle Croquette

Next is soft-shell turtle. For the whole dashi-rolled omelet age-dashi, we make a soft-shell turtle soup, crack in egg, add flaked soft-shell turtle…

Sweetfish grilled with a rice-starch glaze

For the ayu oneba-yaki, we grill the reverse side until crisp.

Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

I designed this as a repeat-visit dish aimed at guests in their 20s and 30s. The reason it resonates with that generation is the value proposition of…

• ¥1,140

• Cook time 40 min

High-heat steamed spiny lobster, black abalone damashi-ni

For the high-heat steamed spiny lobster: live spiny lobster is already delicious enough on its own, so I simply split it in half, sprinkled it with…

• ¥2,958

• Cook time 15 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

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

Okoze suppon-style soup, deep-fried lotus root manju

Tomato Tofu, Ayu Sebagoshi-age with White Cheese, Udo Tokusa-ae, Hakata-Style Striped Horse Mackerel and Eggplant, Simmered Beef Tongue

As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…

Summer Duck Steamed with Sake

We sear the aigamo duck's skin to medium-rare, then steam it with sake. Into a center cut we tuck mustard and shiraga-negi, fine white scallion…

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…

Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried

We made the Nanko plum, coated in crisp rice-cracker crumbs and deep-fried, with the image of rice in tea with pickled plum in mind. Soaking the…

• ¥250

• Cook time 1 hr

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min