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Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Shiitake mushroom in tofu dressing

Sweet shrimp cured in koji

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Persimmon chakin

Chrysanthemum salt-cured salmon sushi, Hakata-pressed, clear soup, rokujo tofu

Japanese-Style Mushroom Gratin with Mogami Mushrooms

Walnut Dressing

For the sakizuke, the appetizer course, I finish this walnut dressing so it isn't too sweet and pairs well with sake. I deep-fry the walnuts to bring…

Butterfish and Uni Kenchin-Style Grill Autumn Salmon in Sake-Lees Pickle Crab Golden Grill Eggplant Grilled with Nut Miso

For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…

Pacific Saury Yoro-Style Tsumire, Steamed with Domyoji Rice

For the Pacific saury yoro-style tsumire, a fish dumpling in the style linked to the Yoro legend and mixed with grated mountain yam, I mince the…

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Chrysanthemum turnip simmered to absorb the broth, deep-fried and simmered tilefish

This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…

Beef chuck short rib, miso-marinated

This is a grilled course. The beef triangle short rib, miso-marinated, is a signature dish at our restaurant: roast beef is marinated in miso and…

Light broth with julienned vegetables

This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…

Tilefish rikyū-yaki, gaper clam moromi-yaki, jellied pufferfish broth, yuzu daikon wrapped in turnip

These are served together on one plate. The tilefish is marinated in a sake-soy marinade and finished rikyū-yaki style — a sesame-crusted grilling…

Grilled persimmon

The final dessert is grilled persimmon. We cut off the top and bottom of the persimmon, remove the seeds, sprinkle a slightly sweet white wine into…

Turnip chakin-mushi, Ise lobster

The steamed dish is a turnip parcel, steamed and twisted into a cloth-bundle shape. The turnip's skin is neatly peeled and parboiled, then soaked…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Chinese yam simmered in a pale broth, dressed with persimmon vinegar

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…