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Asakura-style grilled migratory eel

●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Chinese yam simmered in a pale broth, dressed with persimmon vinegar

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Round Eggplant Gratin with Cheese

For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Pufferfish set in its own jelly

Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Gratin

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Chestnut Rice

Horse Meat Tossed with Tonburi

Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Yam bulbils deep-fried in sea urchin batter

As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…

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

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…