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Wagyu Fillet, Fragrant Soy-Grilled — Watercress, Red Paprika, Fresh Uni, Wasabi

Since my family used to run a butcher shop, I serve meat with real particularity and care. I use carefully selected fillet, and I'm mindful of…

• Serves 1 · ¥1,250

• Cook time 45 min

Akagai and Urui with Tosa-Vinegar Jelly

This dish allows you to fully enjoy the unique soft and crunchy texture of ark shell and the crispn…

• Serves 1 · ¥1,200

• Cook time 12 hr

Cauliflower Mousse, "When Spring Begins to Scent the Air"

This appetizer (sakizuke) spotlights cauliflower, an ingredient at the end of its winter season. The cauliflower mousse is meant to convey a sense of…

• Serves 10 · ¥320

• Cook time 1 hr

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi

For the seared surf clam and cockle, both kinds of shellfish taste sweeter raw, so I lightly smoke them to about a quick-blanch degree to add aroma…

• ¥650

• Cook time 1 hr

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Sea Bream Nanban-zuke with Jasmine Fragrance

This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

• Serves 2 · ¥500

• Cook time 1 hr

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Wagyu rock-salt grill, wagyu vinegar pickle

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥1,500

Green Tea-Roasted Kagoshima Kurobuta

For the green tea-roasted Kagoshima kurobuta, I first sear the pork in a frying pan to give it color, then rub it with Chiran green tea and roast it…

• ¥154

• Cook time 4 hr

Nodoguro Salad, Charcoal-Seared, with Charcoal-Scented Dressing

In front of the guest, burning-hot charcoal is placed into the dressing to transfer its aroma, and the dressing is then poured over the dish and…

• Serves 1 · ¥560

• Cook time 40 min

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Kabocha Manju with Scallion-Ginger Sauce

For the kabocha manju with scallion sauce, I braise Kagoshima kurobuta (a prized black-pig pork breed) pork belly until tender and use it, along with…

• Serves 20 · ¥196

• Cook time 1 hr

Fava Bean Shinjo

Made to evoke the image of budding sprouts, in the season when many wild mountain vegetables appear.

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

Spanish mackerel steamed in scallion oil (firefly squid sauce)

This is a steamed-dish proposal devised as a way to work around rising ingredient costs. For the Spanish mackerel steamed in scallion oil with…

• Serves 1 · ¥900

• Cook time 30 min

Grilled firefly squid with white asparagus, fiddlehead fern, and egg-yolk shuto vinegar

This is a warm vinegared dish prepared on the iron griddle. We bring out the umami of spring's seasonal ingredients by steaming them with a seared…

Scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried scallop sauce

For the scallop and kuruma prawn lotus-root cake, Hakata-style steamed, with dried-scallop sauce, scallop is thick-fleshed and full of flavor, but…

• ¥620

• Cook time 30 min

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Salted sweet potato kan

For the salted sweet potato kan, I slowly steam Beni Haruka sweet potatoes at low temperature, season with salt alone, and combine them with flour…

• ¥59

• Cook time 1 hr

Wagyu Sirloin

This is a grilled dish introduced as a way to work around rising ingredient costs. For the wagyu sirloin charcoal-grilled with bamboo shoot, wagyu is…

• Serves 1 · ¥1,200

• Cook time 30 min