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Water-Drop Fruit Ice Soda

The fruit dessert course is water-drop fruit ice soda. Store-bought soda is frozen still in its plastic bottle, then the bottle is peeled away and…

Summer Duck Yawata-Maki, and More

For the appetizer's summer duck Yawata-maki — a burdock roll named for Yawata in Kyoto — to cut the summer duck into string-like strips it works well…

Corn Tofu

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…

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa

For the Narusawa-village corn tamajime: in Yamanashi prefecture, where I work, this is the season when sweet, delicious corn is harvested, so rather…

• ¥418

• Cook time 20 min

Tempura in Clear Broth

This is the soup course. Many guests order the item called "tenuki" at the restaurant — where the soba is left out and only the tempura is enjoyed in…

• ¥200

• Cook time 10 min

Eel temari sushi

This is the rice course of the summer menu. This time we chose eel temari-zushi. The hotel where I work receives many guests from overseas, so…

• Serves 1 · ¥200

• Cook time 30 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Smoked satsuki masu and turnip namasu, amberjack kombu-cured with sesame vinegar, seared scallop

This stands in for the sashimi course. We prepared dishes to pair with a fruity, slightly full-bodied red wine. Since soy sauce doesn't pair well…

Cauliflower mousse, grilled eggplant in dashi aspic, simmered abalone, live tiger prawn color-blanched, crushed okra

This is an appetizer. For the cauliflower mousse, the cauliflower is boiled in a 2% salt-water brine — slightly weaker than seawater — until soft…

Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

Deep-fried sweetfish with corn

This is a fried dish from the summer course menu. For the deep-fried sweetfish with corn, we butterfly open the sweetfish, dry it lightly, stuff it…

• Serves 1 · ¥330

• Cook time 40 min

Seared sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

Whitefin trevally grilled with kabusecha tea

This is the grilled course. For ‘Kakuaji Grilled with Kabusecha Tea,’ I use kakuaji, a rare local fish also called white trevally, in a dish that…

• Serves 1 · ¥650

• Cook time 2 hr

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Abalone and Kamo eggplant, grilled with fermented sweetfish-innards glaze, with sweet green pepper and myoga bud

Since we've seen more guests from overseas lately, we'd love for them to enjoy truly authentic Japanese cuisine.

Soybeans in Light Syrup with Hisui Jelly

This is a dessert course. The largest variety of Hokkaido soybeans is soaked overnight in water and then steamed for about an hour, which makes them…

Eggplant with a pine-bark finish, quick-blanched octopus, figs

These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

Grilled Kamo Eggplant, Sesame Tofu, Sea Urchin Surinagashi

Squid and Egg-Yolk Yawata-maki, Saltleaf Tazuna Potato Sushi

For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…

Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

• Serves 1 · ¥1,380

• Cook time 3 hr

Ice Block Presentation

For the palate-refreshing mid-meal course, I made it into an ice-block presentation. This time I laid down bamboo leaves and served sudachi sōmen…

• Serves 1 · ¥980

• Cook time 1 hr