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Shinoda-style steamed sushi

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Mizore-style with grated daikon, lily bulb shinjo

Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

Apple Mousse

Hand-Made Soba

Cod milt, nanban-style deep-fried

Snow crab yuba roll

Yellowtail belly, saikyo-miso pickle

Filefish, loosely arranged in a tiered box

Mallard duck hot pot, and duck tsukune

Red-simmered roe-bearing ayu, and ayu roe uruka

Black Sugar Pudding, Mango Pudding, and Strawberry Santa

This is the final dessert course. For female guests especially, this last dish seems to leave a particularly strong impression. Seeing them delighted…

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…

Baked Purple Sweet Potato and Apple, Hakata-Style

Another dish is the purple sweet potato and apple, Hakata-style (layered so the cut cross-section shows colored stripes). Normally, when we serve…

Deep-Fried Lotus Mochi Dumplings

These are deep-fried lotus mochi dumplings. We fry them quickly at high heat, but we want to finish them without letting the heat fully penetrate the…

Two-Color Carrot Jelly

First, the two-color carrot jelly has a texture softer than yokan, the firm sweet bean jelly it's compared to. The color forms two layers, but I…

Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip

For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Sea-ranched pufferfish sashimi

The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…

Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…

Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni

First is the assorted small-dishes course. For the molded whale terrine with mustard vinegar-miso sauce, if you set it too firm, the umami is cut in…