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Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Spiny lobster simmered whole in the shell, turnip, and garland chrysanthemum

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Kuzu-thickened summer beans

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Le Lectier pear simmered in sweet syrup

Savory teapot-steamed soup

Tofu prepared with nori seaweed

For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…

Basil Sauce Grilled Scallop

The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Colorful vinegared tilefish

Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…

Fushimi Tofu

For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…

Grilled Chestnuts, Simmered to Absorb the Sauce

Two-color wine yokan

Burdock root with perilla seed dressing

Kumamoto Kuroge Wagyu "Wao" Loin

The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.

Skate saikyo-yaki

The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…

Sea bream sashimi shaped like a crane, tuna, striped shrimp, squid cut into a flower pattern

Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…