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Mizore-style with grated daikon, lily bulb shinjo

Steamed Foie Gras

Inari sushi, steamed lily-bulb rice

Steamed Lotus Root

White Miso Broth

The soup uses ebi-imo, a shrimp-shaped taro, carved into crane and tortoise-shell shapes -- what is called tsuru-kikko-imo. The prepared hot mustard…

New-season bamboo shoots simmered with bonito flakes, a red, fist-shaped garnish, two kinds of thinly sliced oyster, molded crushed wheat-gluten cake, surf clam

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…

Dawn-style mullet sashimi with its own roe

Next is the sashimi course. I imagine most people don't use mullet very often, but it is a truly interesting fish. It is an auspicious fish that…

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Charcoal-grilled snow crab and pen shell with a fermented bonito condiment

Crab shell baked with egg-yolk emulsion

This is the grilled course: crab shell baked with an egg-yolk-and-oil emulsion. For female snow crab, we take out only the internal roe while the…

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

Kuzu Noodles

Pickles

Vegetables Pickled with Yuzu Fragrance

Original nori chazuke

Famous harihari, a whale and mizuna hot pot

Red-simmered roe-bearing ayu, and ayu roe uruka

Baked Purple Sweet Potato and Apple, Hakata-Style

Another dish is the purple sweet potato and apple, Hakata-style (layered so the cut cross-section shows colored stripes). Normally, when we serve…

Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu