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Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Chakin-wrapped freeze-dried tofu, Daitokuji-style wheat gluten cake, small rolled yuba, and more

The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…

Autumn-grass tofu, coarse-rice-cake kerria-flower manju, soy pulp seasonal-medley sushi, and more

First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…

Turnip Surinagashi with Chestnut Full-Moon Dumplings

The clear-soup course: chestnut paste is combined with domyoji rice flour and shaped into a full moon, then steamed. The kaitoge, salted octopus egg…

Cream Tofu with Fruit

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…

Shrimp fish-paste dumpling, grilled matsutake

This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…

Golden Sweet Potato, Ogura-Style Sweet Potato

A large delivery of satsuma-imo (sweet potato) meant for the fukiyose arrived, so I quickly put these together on the spot.

Catfish escabeche, crucian carp simmered in sweet glaze, Suigo chicken fan-shaped bake, kuruma prawn grilled and steeped, pine-needle skewered ginkgo nuts

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

This is the grilled course. For the seared abalone with turnip pasta-style, the abalone is cooked sous-vide. This results in very little shrinkage…

Snow crab and yuba hiryōzu

This is the simmered course: snow crab and yuba hiryōzu — a deep-fried tofu fritter mixed with vegetables. Alongside it are vegetables simmered to…

Barracuda bo-zushi, grilled mushrooms and chrysanthemum greens with sudachi in a kettle, abalone grilled with fragrant nori

This is the appetizer course. For the abalone grilled with fragrant nori, the abalone is layered in two: a liver-based sauce beneath softly steamed…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

Eggplant chakin-wrap, shrimp nest

This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…

Steamed pen shell clam

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Peanut tofu

We use Chiba Prefecture's specialty peanuts in the appetizer, the deep-fried course, and the vinegared dish: raw peanuts in the appetizer's peanut…