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Shio-Koji and Honey Pickle, Wine-Pickled Tapioca, Aromatic Peanuts

This is the fourth seasonal dish. For the shio-koji and honey pickle, at our restaurant we use it for fruit depending on the season — thinning…

Oysters Steamed in Wine, Grated Daikon with Kabosu, Pear Jelly Terrine

This is a vinegared dish. For the oysters steamed in wine, the oysters are washed well, lightly salted, and steamed with white wine. For the pear…

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Matsutake Mushroom Fukiyose Rice

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Saikyo-miso-cured Yamagata beef loin

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg

For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Swimming crab pureed soup

This is the owan, the clear-soup course. For the swimming crab surinagashi, I score a turnip that has been dyed yellow deliberately deep, so the…

• ¥650

• Cook time 1 hr

Koji-simmered pork belly with mustard-koji topping

This is a simmered course. For the koji-simmered pork belly, the pork belly is salted whole in the block, wiped of the moisture that beads on the…

Pike conger, saikyo-miso yuan marinade, cedar-plank grilled

This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…

Mantis Shrimp Peacock, Tea-Flower Lily Bulb, Karasumi and Mini Melon Checkerboard, Mukago with Ocean-Scented Kuzu Suisen

This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…

Crab hōsho-maki, sockeye salmon chrysanthemum roll, persimmon and pear ichimatsu

The crab hōsho-maki is made by steaming king crab, removing the meat and picking out the shell fragments, wrapping it in daikon to resemble folded…

Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Broth made with Izu-region bonito flakes, eight-cup tofu

The soup course is eight-cup tofu, based on the Edo-period tofu cookbook Tofu Hyakuchin, known in English as One Hundred Tofu Recipes. This time it…

Tilefish Shiba-mushi

The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Turnip Soup, Oboro Tofu

As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…