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Kaikyo Salmon, Pan-Seared in Oil

This is Kaikyo Salmon, Pan-Seared in Oil. If Kaikyo salmon is seared on both sides it becomes just an ordinary salmon, so only one side is seared…

• ¥250

• Cook time 10 min

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Kyoto Carrot and Cauliflower Mousse, Sea Cucumber Simmered Until Silky

This is a New Year's spiced-sake accompaniment, part two. For the sea cucumber simmered until silky, the sea cucumber will dissolve from the oils on…

Miso-marinated monkfish liver

The miso-marinated monkfish liver is prepared by first cleaning and steaming the monkfish liver once, then making a bed of Shinshu miso and Saikyo…

Steamed fugu milt and tofu skin

Okina Taro with Sweet-Shrimp Shiokara

For the okina yam with sweet-shrimp shiokara: I cut Japanese mountain yam into somen-noodle-thin strands, then toss it with sweet shrimp shiokara…

Knotted tilefish, deep-fried okitsu-style, pine-cone-cut arrowhead tuber, icefish and apple deep-fried in a julienned wrap, angelica-tree shoots fried in egg-yolk batter, tomato-colored wheat gluten tied in a knot, and garland chrysanthemum deep-fried in a fan shape

The final course is the deep-fried dish. For the knotted tilefish okitsu-age, in Shizuoka a one-night-dried tilefish is called "okitsu-dai," so we…

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Shio-Kōji Grilled, Yuba-Wrapped Grilled

For the shio-kōji grilled dish: I baste cut pieces of Ise ebi with shio-kōji (salted rice malt) thinned with fermented fish sauce, and grill it. With…

• ¥6,000

• Cook time 1 hr

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Pork Belly Simmered in Sake Lees

This is the simmered course. For the pork belly simmered in sake lees, I had previously salt-cured the pork belly directly, but a colleague from…

Furofuki daikon

This is furofuki daikon. Here we simmer it until tender and let it fully absorb the seasoning. It's something we always serve at our restaurant. The…

Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

Beans topped with cream cheese, kuruma prawn tossed in an Italian-style egg-yolk and fermented rice malt dressing, Kyoto rapeseed flower wrapped in prosciutto with baby onion, raw sea urchin in brine, deep-fried herring-roe wakame, snow crab fresh spring roll, and grilled bamboo shoot salad

For the black bean topped with cream cheese, plump up the black soybeans (kuromame) by soaking, then simmer them in a sweet syrup. Wrap the cream…

Two-colored sweet potato mochi with glutinous rice-flour dumplings inside

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Pickled plum chawanmushi

For the steamed course (mushimono), the umeboshi chawanmushi came from wanting something with a bit of a bite in the mouth, so I tried combining it…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr