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Salt-pounded spiny lobster

Scale-on tilefish and shrimp, aromatic grilled

Fish bone and pepper hot pot

Soybean broth (soup-style)

Soy milk has been added to soybean paste, and the dish is lightly seasoned with chicken stock.

Sanmai salt-seasoned clear soup

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Dried sea cucumber ovary, sake-grilled

Chestnuts simmered in the skin, topped with ricotta cheese

Rainbow trout and sea urchin, grilled on a cedar plank

Salmon head cartilage, simmered Yōrō-style

How to Make Salmon Hizu Yōrō-ni (Simmered Nasal Cartilage) This is a technique that the founding chef, Heiji Tamura, learned during his…

Gratin

Larch-pattern tofu

Abalone, Grilled Until Meltingly Tender

Japanese whiting, kombu-cured

Grilled Chestnuts, Simmered to Absorb the Sauce

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Niigata sweet shrimp

Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Sado yellowtail grilled with perilla

Ridge-grown soybean, two-way tofu

Two-color wine yokan

Autumn-medley rice, closing soup, and pickles

Snow crab, grated turnip steamed dish