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Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi

This is a starter course. For the chrysanthemum-steeped grilled matsutake, edible chrysanthemum petals are soaked in alum water to set their color…

Sake Hot Pot

We often serve sakenabe around the time yellowtail comes into season. Dimming the lights in the tatami room and lighting the pot at the table makes…

• ¥5,110

• Cook time 1 hr

Nishiki-wan, chrysanthemum style

This is the clear-soup course. Presented as a nishiki-wan — a colorful clear soup named for resembling brocade — in chrysanthemum style, it is…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Grilled mackerel sushi, physalis-style egg, akebi pod stuffed and grilled, Dadacha-mame edamame, lotus root crackers, grilled myoga stuffed with cheese, baby apple gratin

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Leaf-cut whiting, apple gratin, aigamo duck brocade-style grilled

For the crab apple gratin, deep-frying the apple whole first makes the skin easy to peel off by hand afterward, and it holds its shape well when…

Persimmon with Yuzu Miso

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Tilefish, matsutake mushroom

This is the clear-soup course. The kise-ginkgo — ginkgo nuts coated in a thin kuzu-starch sheet — is set in a hot water bath the same way as kuzukiri…

Savory steamed egg custard with tofu

This is an appetizer. For the Kuya-mushi, we make the savory egg custard base from egg yolk and oyster dashi, then separately work kombu dashi, soy…

Turnip simmered in dashi, zenmai wrapped in yuba, Simmered Hakata-style freeze-dried tofu, candied sweet potato, tube-cut burdock root, maple-leaf carrot, green beans

This is a course of assorted simmered vegetables. For the turnip simmered in dashi, the turnip is cooked in a mixture of bonito dashi, salt, white…

Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso

This is a grilled course. For the quail grilled with sansho pepper, minced chicken mixed with crushed fresh sansho peppercorns and miso is spread…

Small abalone dressed with its own liver, fragrant grilled eel, miso-marinated tomatoes, Daikoku shimeji mushroom crisps, sugar-glazed apple

This is an appetizer course. For the small abalone dressed with its own liver, the abalone is simmered, its innards pressed through a fine sieve, and…

Sea Bream Seared with Its Own Shuto

This is the sashimi course. For the sea bream seared with its own shuto (salted fermented bonito innards), the sea bream is filleted into three…

Kindling-style grilled potato, sandwich-grilled deep-fried tofu, and yam bulbils grilled with miso glaze spilling over the dish, and more

This is the second tier. For the deep-fried tofu sandwich-grilled dish, since it's a shojin (Buddhist vegetarian) dish, the white part of the maitake…

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Okitsu-style grilled tilefish, Nanban-style grilled fugu, egg-yolk glaze-grilled squid

For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…

Seared Wagyu Cured in Rice-Bran Pickle

As for the seared wagyu cured in nukazuke (rice-bran pickle), the umami inherent to wagyu layers together with the flavor and aroma of the fermented…

• ¥3,760

• Cook time 40 min

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr