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Daikon cured to resemble karasumi

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Cod steamed with grated turnip, grilled cod milt

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Tilefish with Fugu Milt in Kuzu

For the tilefish with fugu milt in kuzu, I salt the tilefish, rinse it with sake, and grill it. The shiitake is grilled and then rinsed with ponzu…

• ¥950

• Cook time 3 hr

Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

• Serves 5 · ¥1,000

• Cook time 1 hr

Fugu Shirako Soup

This is the soup course. As for the Fugu Shirako Soup, at this time of year the shirako (milt) is not yet very large. Since the color is a little…

Shark fin in a thin steamed custard

February is a cold time of year, so we wanted to start with something warm, and made this the warm dish. For the shark fin thin-steamed custard, we…

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Sweet shrimp dressed with dried sea cucumber roe, raw oyster with egg white, surf clam dressed with tofu

Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Blackthroat seaperch grilled with golden egg yolk

As for the nodoguro golden grill: there are various delicious fish that can be miso-marinated and grilled — nodoguro, tilefish, Spanish mackerel…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Three kinds of eel skewers (kurikara-yaki, grilled eel head, and fin cutlet)

As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…

• Serves 1 · ¥350

• Cook time 2 hr

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Fugu flesh and skin rolled with colorful vegetables

Mallard duck hot pot, and duck tsukune

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake