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Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Oki beef seared and grilled

The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Miso Simmer

Baby abalone daisen-ni

This is the appetizer course. For the baby abalone ofuna-ni, the abalone is scrubbed clean, salted, topped with a round slice of daikon, and steamed…

Golden-Baked Abalone in Butter

For the grilled course, I deliberately titled it 'Learning from the Old to Know the New.' The golden-baked abalone in butter and the umeboshi carrot…

Spring-mountain-style scallop, grilled surf clam, and fat greenling with sansho-leaf vinegar

For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…

Deep-Fried Kisu Stuffed with Sea Urchin, and Shishito Peppers

For the deep-fried kisu (Japanese whiting) stuffed with sea urchin, kisu — an early-summer ingredient — is filleted, sandwiched with fresh sea…

Eel deep-fried with an okara crust, eel deep-fried with koshiabura, baby corn parent-and-child fritter

For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…

Prince Melon Potage

For the Prince melon potage, the flesh is scooped out slightly from inside the melon and pressed through a fine sieve. Separately, kombu is rinsed…

Soft roe chakin bundle

For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Loach Kabayaki, Loach Kanroni, and Loach Hakusen-age

This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…

Two Kinds of New Potatoes

Spiny Lobster with Fava Bean and Bracken Tossed in Bottarga, Whiting Chimaki-Style Sushi

This is the appetizer (sakizuke) course. For the whiting chimaki-style sushi, rolled in the style of a bamboo-leaf-wrapped rice dumpling, instead of…

Kochi Arai

The irizake, a classical seasoning sauce of sake reduced with plum and bonito, used for the sashimi course is made with 20 pickled plums per sho of…

Spear squid

This is the appetizer course. First, I combine spear squid with a freshwater alga, a lantern-shaped fluffy cod preparation, flowering sansho pepper…

Ezo giant sea snail, starry flounder scored and cured between salted paper, first bonito of the season

The sashimi course is Ezo horagai (giant sea snail) and first-of-season bonito. The liver of the horagai is delicious, but since some guests find it…

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

Young sea bass wrapped in soba

As for the fukko wrapped in soba, my shop started making hand-cut soba about three years ago, and it inevitably produces scraps and off-cuts…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…