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Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Seared cornetfish

This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.

• ¥420

• Cook time 30 min

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Miso-pickled tofu, walnut tofu with a stuffed filling, grilled fig, grilled ladybell shoots and oyster mushroom

For the fifth seasonal dish's miso-pickled tofu, at our restaurant we use the cores left over from carving vegetables into chrysanthemum shapes in…

Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

For the colorful diced pumpkin, the pumpkin is peeled, steamed, pressed through a fine sieve, and combined with egg yolk to adjust the flavor…

Blue Crab Truffle-Scented Grilled Dish

The grilled course is blue crab truffle-scented grilled dish. The blue crab is parboiled in kombu dashi with 1.7% salinity. Underneath, fried round…

Duck Karukan and Small Turnip in a Clear Soup

For the duck karukan, minced duck meat is combined with grated yamato-imo, mashed hanpen (a light steamed fish cake), wheat starch, potato starch…

Soba dumpling in grated daikon soup

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Awa Manjū in White Miso Broth

For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…

Grilled Eggplant and Duck Loin

Hakata-style herring-roe wakame and Osaka greens

Pan-simmered shimeji mushrooms dressed with rice-bran-pickled tofu and fermented tofu, seared rice-bran-pickled whale blubber, seared dried sea cucumber roe

For the pan-simmered shimeji mushrooms dressed with nukazuke tofu and fermented tofu, the star of this dish is the nukadoko (fermented rice-bran…

• ¥1,957

• Cook time 20 min

Small Tilefish Checkerboard Roll

This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…

• ¥1,200

• Cook time 1 hr

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

Tilefish and chrysanthemum tofu

As a companion dish, I lightly salt the tilefish head and backbone trimmings, simmer them in a clear salt broth, then flake the meat and keep it…

Bountiful-harvest pike conger, sudare-fu sandwiched with shrimp and simmered, hand-pulled yuba simmered with kuzu, Jōshō taro simmered with bonito flakes

This simmered dish is bountiful harvest pike conger — pairing the last hamo of the season with new-crop rice. The rice is soaked in water, dried, and…

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…

Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed

The grilled course is hoba-yaki, where you can enjoy the fragrance of magnolia leaves. Once each item is finished cooking, it is wrapped in a…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…