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Butterfish grilled yūan-style

Cod steamed with grated turnip, grilled cod milt

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Clear-soup style, knotted whiting coated in kuzu starch

Thinly sliced flounder sashimi

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Glossy Simmered River Shrimp

How to Make Glazed River Shrimp (Kawaebi Tsuyani) Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a…

Hand-scooped yuba

Crab deep-fried in silk batter

Conger eel steamed rice

Sea Bream and Tofu Agedashi

How to Make Deep-Fried and Simmered Sea Bream Tofu (Tai Dōfu Age-dashi) Fillet the sea bream, skin it, take about 200 g and knife-mince it, then…

Grilled Sea Bream with Cream Cheese

How to Make Sea Bream Cream Cheese Bake Fillet the sea bream, rinse it in sake and salt (sakashio), and grill it. Steam processed cheese with sake;…

Miso-grilled Spanish mackerel with butterbur sprouts

Turnip hot pot

Mugwort tofu

Flounder and ark shell clam

Shrimp-shaped taro pureed soup

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe

Kombu-cured whiting

Shinagawa turnip (furofuki turnip with clear salted sea bream broth)

It belongs to a northern (Siberian) lineage, is white in color, and has a long root. It sits between a daikon and a turnip — with less moisture than…

Ōkura daikon (furofuki daikon and simmered pork belly)

Pure white in color, cylindrical in shape with the same thickness from the top of the root to the tip, and well-fleshed — these are its defining…

Daichūji taro

Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…

Softshell turtle simmered shigure-style

I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…

Furofuki daikon

With furofuki daikon, you eat the daikon together with quail miso, but I finish the daikon itself lightly while grinding the quail miso firmly so its…