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Olive beef rib, loin shabu-shabu in a bowl, water shield, jute mallow, jade eggplant, julienned ginger

"Olive Beef," a premium Kagawa Prefecture Kuroge Wagyu, has a rich body while still tasting refreshingly clean. This is a dish for savoring that beef…

• Serves 1 · ¥280

• Cook time 40 min

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

For the Kuroge Wagyu beef tenderloin with apple egg-yolk vinegar, meat is rarely used in a vinegared dish, so I thought I would take this opportunity…

• ¥1,000

• Cook time 40 min

Chilled Corn Chawanmushi

For the season when the heat increases, I devised a dish that lets you savor, with a smooth, pleasant swallow, the aroma and gentle sweetness of…

• Serves 1 · ¥700

• Cook time 1 hr

Simmered conger eel — burdock purée, green asparagus

Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…

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

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Oil-grilled sea bass

The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…

• Serves 2 · ¥400

• Cook time 15 min

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

This is an assorted platter. For the overall presentation, I created a bonkei (tray landscape) themed 'An Angler on the Rocks.' I placed driftwood on…

• ¥2,500

• Cook time 4 hr

Sake-lees-scented corn pureed soup, abalone

There are two key points to using sake lees. The first is to add a mellow flavor. We add sake lees …

• Serves 1 · ¥1,200

• 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

Isaki Marinated in Ishiru

For isaki (threeline grunt) in ishiru marinade, I take the flesh left over from making tataki, skin still on, and marinate it in ishiru — a…

• ¥399

• Cook time 1 hr

Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

• ¥500

• Cook time 40 min

Kuruma Prawn and Fig Mizore-Ae

This is a dish where the balance between grated daikon and the other ingredients is extremely important. If there's too much grated daikon, the dish…

• Serves 2 · ¥1,200

• Cook time 20 min

Awaji Island Goshiki-Torikai Spanish mackerel, smoked using low-temperature sous-vide

For the smoked sawara from Goshiki-Torikai on Awaji Island, I sous-vide the sawara (Spanish mackerel) with smoking salt at low temperature to keep…

• Serves 4 · ¥513

• Cook time 1 hr

Kuroge Wagyu Beef Wrapped in Fig

For the Kuroge Wagyu beef wrapped in fig, I designed it with male and female customers in their twenties and thirties in mind. Japanese cuisine…

• ¥800

• Cook time 30 min

Grilled Tomato and Winter Melon Simmered in Consommé

The first course is an appetizer (sakizuke) using vegetables that grow tastier from summer into autumn: grilled tomato and winter melon simmered in…

• Serves 1 · ¥1,200

• Cook time 1 hr

Chilled Tomato Sōmen

This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

• Serves 1 · ¥138

• Cook time 8 min

Low-Temperature Charcoal-Oil-Grilled Beef

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

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