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Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Shiitake Nabe

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Whole Steamed Turnip with Okina Kombu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Soft Millet Fu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Steamed Napa Cabbage and Black Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Winter macrobiotic cuisine

Shimonita Negi Surinagashi

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Tempeh and Mibuna

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Burdock simmered skin-on to a deep black sheen

Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain…

Smoked pike conger wrapped in yellow chives, deep-fried

This fried course is smoked pike conger. Smoking suits any refined white fish, but it becomes truly delicious once you work a touch of sweetness into…

Clam and chrysanthemum shinjo

The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…

Wind-dried barracuda

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Fig with Yogurt Sauce and Red Bean Rice Dumplings

For the mizugashi (fruit dessert course), the figs are awkward to eat whole, so I think it's best to cut them small. As for the port wine with…

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Fig with Yogurt Sauce and Red Bean Rice Dumplings

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

New Baby Taro with Sesame Tofu Sauce