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Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Chrysanthemum rice porridge in broth

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Senba-Style Soup with Seared Autumn Mackerel and Late-Season Winter Melon Roll

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

Beef and Greens Roll

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Spiny lobster simmered whole in the shell, turnip, and garland chrysanthemum

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Hamo Jelly Terrine

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Kuzu-thickened summer beans

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Le Lectier pear simmered in sweet syrup

Sculpted persimmon sweet bean paste

Pear set in Koshu-style jelly, papaya, grapes with yogurt

Steamed Napa Cabbage and Black Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

First-frost mountain yam terrine

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Savory teapot-steamed soup