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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

Corn Surinagashi, Seared and Firmed Kinmedai, and Strip-Cut Shrimp Somen

Winter Melon and Kinmedai Manju

This is the additional hearty course. For the winter melon and splendid alfonsino manju, the winter melon is lightly charred to bring out good color…

Corn pureed soup

For the corn surinagashi: the corn is blended in a mixer; you could make the dashi a bit stronger to hold its own against the corn, and add white…

Steamed abalone, white taro stem, and trefoil stem tossed with peanuts

Steamed abalone with white taro stem and stem mitsuba tossed with peanuts is designed to be mixed together by the guest's own hand. The abalone liver…

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

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.

Grilled Ayu and Summer Vegetable Salad

For the vinegared dish, the grilled ayu and summer vegetable salad takes gazpacho as its reference point. It pairs well with ayu too, and was…

Kanpyo and summer vegetables in tofu dressing

This is the appetizer course. For the dried gourd strips and summer vegetable shira-ae, a shira-ae dressing normally uses tofu, but this time we used…

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

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

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Mushroom broth, flame-seared pike conger, duck meatball

This is the clear-soup course. Matsutake is the standard choice for this season, but simmering dried mushrooms and finishing with an extra dash of…

• ¥600

• Cook time 1 hr

Beltfish stuffed roll

This is the grilled course, along with a haran-kiri (aspidistra-leaf cutwork) display. Haran-kiri is the craft of carving haran leaves as if cutting…

• ¥1,300

• Cook time 1 hr

Seared Free-Range Chicken and Scallop Soup Bowl

This is the soup-bowl course: a seared free-range chicken, scallop and winter melon soup bowl. The chicken is seared skin-side and salted; the…

Grilled young sea bass with shuto, stuffed tomato, salt-simmered duck loin, and more

This is the grilled seasonal assortment course. For the grilled young sea bass with shuto: after preparing the young sea bass, thinking about how to…

Tanabata wheat-noodle amber jelly

What is plated on the footed stand is the Tanabata somen amber jelly. Because I wanted to keep the full length of the somen noodles intact, I coiled…