SEARCH

Bamboo shoot, katsura-cut (rolling in spring)

This is one of our creative dishes using bamboo shoots. Here, we use the outer part of the bamboo shoot. Since we wrap other ingredients in bamboo…

• Serves 1 · ¥500

• Cook time 3 hr

Low-Temperature Cooked Kurosatsuma Chicken

Icefish and crab salad with spring greens

This is the appetizer. For the icefish and crab salad with spring greens, I prepare the bracken, hosta shoot, and rapeseed blossom, then steep them…

Whiting and Kombu Layers, Ball-Shaped Kuruma Prawn with Lantern-Style Dressing, Two-Tone Asparagus Jelly, Baby Turban Shell in a Kneaded Fermented Bonito Dressing, Cherry Salmon and Hosta Shoot Roll

For the appetizer's whiting and kombu layers: fillet the whiting into three pieces, salt it, and rinse it in seasoned vinegar. Then layer it with a…

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

This is the first of the seasonal vegetable courses. For the young hosta shoots steeped in dashi, I added gagome kombu — a highly nutritious, viscous…

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Beef Loin Saikyo-yaki

This course, meant to encourage drinking, is beef loin grilled after marinating in sweet white miso. We hope you'll enjoy it together with miso —…

Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth

This is the simmered course. For the tree-ring bamboo shoot, I prepare the bamboo shoot, peel it into a thin continuous sheet, parboil it, and simmer…

Vinegar-Miso Dressing

As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

Young hosta shoots ohitashi; seared surf clam; konowata iridama; sea bream milt tofu

This is the appetizer (sakizuke) course. For the urui ohitashi — urui being a hosta-shoot mountain vegetable — I boil the urui and steep it in a…

Amagi-style dressed dish

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Tilefish, bamboo-grove steamed

A clear-soup course. For the tilefish bamboo-grove steamed, every effort is made — down to how the scales are removed — to bring out the color of the…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

Sakura Shrimp and Spring Daikon Hakata-ni, Tokobushi-Style Scored Shiitake, Hazakura Kabocha Simmered, and Color-Simmered Fuki

The simmered course has three parts: sakura shrimp and spring daikon hakata-ni, tokobushi-style scored shiitake, and hazakura kabocha simmered…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin

This is the simmered course. Harutsuge-uo means herring. This time, rather than dried, split herring, soft raw herring in early spring is used. The…

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Dressed milt

For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…

Spiny lobster okabe-mushi

This is the simmered dish, spiny lobster, tofu-steamed. I press cotton tofu through a sieve, mix in egg white, salt, potato starch, and a little…

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…