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Hamo Confit

Pike conger, an ingredient in season in summer and indispensable to Japanese cuisine, prompted me to look for a new flavor. Pike conger has many fine…

• Serves 4 · ¥300

• Cook time 30 min

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min

Grilled sesame tofu

Carefully toasted, for a rich sesame flavor. Finished piping hot and silky-smooth under the oven's heat.

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

• Serves 1 · ¥450

• Cook time 30 min

Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Roasted Joshu Beef, Grilled Fig and Cheese

This is the grilled course. The roasted Joshu beef with chocolate-miso sauce was devised on the idea that combining the mellowness of miso with the…

• ¥637

• Cook time 1 hr

Eggplant, Turnip, Lotus Root Dumpling, Tomato, Green Beans

This is a simmered dish, prepared as a chilled version. I score the eggplant in a bellows pattern, then soak it for a while in alum water with Bon…

• ¥250

• Cook time 50 min

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Sashimi: Daikon Wrap

This is the sashimi course. I added a twist to the presentation, bringing some fun to an otherwise ordinary sashimi course. Which fish is inside is a…

• Serves 1 · ¥800

• Cook time 15 min

Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Oil-Steamed Sea Bass

This is a steamed course, designed with couples in their fifties and sixties in mind. For the oil-steamed sea bass, since sea bass has little fat and…

• ¥500

• Cook time 50 min

Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt

The shiso salt served alongside is made by drying shiso leaves — which often go to waste — in the oven until the moisture is gone and they turn into…

Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

This grilled dish uses butterfish, burdock, and lotus root as end-of-season winter ingredients. The facility where I work in Kusatsu, Gunma is…

• Serves 1 · ¥965

• Cook time 40 min

Alfonsino grilled with an egg-yolk glaze, wagyu Noda-yaki

This grilled dish uses kinmedai as an end-of-season ingredient for March. Kinmedai is a premium fish prized for its clean flavor and well-balanced…

• Serves 1 · ¥1,000

• Cook time 30 min

Clear beef broth soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a small luxury using wagyu loin. I thought that many people in their…

• Serves 1 · ¥400

• Cook time 40 min

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style

For the seko-gani dressed with white vinegar, I used seko-gani, which is at its best around December, adding a little vinegar to tofu and dressing it…

• ¥1,500

• Cook time 1 hr

Kisu and Summer Vegetable Kakiage, and Kisu Hasami-Age

For the whiting and summer vegetable kakiage, I wanted to bring out the natural umami of the whiting, so I combined it with shiso, myoga, and corn —…

• ¥560

• Cook time 30 min

Grilled wagyu beef and eggplant with sweet egg-yolk miso, grilled barracuda with butter and soy sauce, grilled rice-ball and conger eel burger

Grilled Rice-Ball and Conger Eel Burger — for its black sesame sauce, we brush black sesame paste mixed with sesame oil onto the plate. Brushing it…

Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Scallop and Broccoli Cool-Breeze Jelly, Giant Pacific Octopus with Plum and Wasabi, Grilled Ayu with Uruka, Eel Wrapped in Manganji Pepper, Mustard-Stuffed Lotus Root

For the cool-accented scallop and broccoli cool-breeze jelly, the scallop sits at the very bottom. Wash the scallop adductor muscles well in a…

Steamed Kabocha Squash

The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…