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Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Roast Beef

This is a substitute dish. The method for making the roast beef is a little unusual. After searing it once, it is placed in a plastic bag and cooked…

Kettle-cooked ginger rice with alfonsino

I created this dish under the theme "Ryokan Cuisine Today." This is the rice course. For this course, we offer a choice of dishes — mainly uni rice —…

• Serves 1 · ¥1,200

• Cook time 2 hr

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• Cook time 2 hr

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Suppon-Broth Dashi-Rolled Omelet Age-Dashi, Soft-Shell Turtle Kakiage, Soft-Shell Turtle Croquette

Next is soft-shell turtle. For the whole dashi-rolled omelet age-dashi, we make a soft-shell turtle soup, crack in egg, add flaked soft-shell turtle…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Octopus simmered tender, smoked-style; tomato and Manila clam steeped dish; lily bulb silk-smooth tofu; simmered leek; spring flower field

For the tomato and manila clam (asari) steeped dish, I followed the season and made the clams into a steeped ohitashi-style dish this time…

Halfbeak pressed sushi wrapped in cherry leaf, shrimp in rice-porridge marinade with cheese, kumquat-egg deep-fried in a scouring-rush style, turnip and prosciutto roll, two-color pouch twisted in cloth, bottarga daikon, and amber-glazed ginger on a pine-needle skewer

An appetizer course. For the karasumi daikon, to draw out more of the karasumi's blood, the daikon is pierced all over with fine needles, then a hose…

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

• ¥750

• Cook time 20 min

Eel Collagen Soup, Eel Tofu, Softshell Turtle Egg-Set, Chicken Cartilage Sesame Dumplings

This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…

Steamed fugu milt and tofu skin

Grilled barracuda marinated in sweet white miso, small abalone finished with Arima sansho pepper, king crab miso-grilled, grilled matsutake

As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…