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Pike conger pureed potage, pike conger wrapped around matsutake mushroom, golden deep-fried

This is the clear-soup course. For the pike conger wrapped around matsutake, golden deep-fried, I score the conger's fine bones, cut it into pieces…

• ¥600

• Cook time 30 min

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu

When folding the grated turnip into the meringue, it's important not to overmix — I think it's best to fold it in loosely, leaving the fluffy texture…

Tilefish wrapped in woven eggplant

This is the soup course. For the tilefish wrapped in woven eggplant (ajiro), the eggplant is deep-fried once, its skin peeled off under running…

Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

Two appetizers. As a dish marking the end of summer, we have the tomato-sesame soy milk tofu. The tomato juice that forms the tofu's base is made…

Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton

The bases are spinach, purple sweet potato, and yamato yam respectively. The matsutake and bonito, the bamboo-cut chisha-to, and the plum-blossom…

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Late-season pike conger and matsutake goshoguruma-age, wagyu fillet mino-age

This is the deep-fried course. For the late-season pike conger and matsutake goshoguruma-age — a style in which the roll is sliced to reveal a spiral…

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr

Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

This is the grilled course. For the tilefish and matsutake wrapped and grilled dish, I put a good sear on both the tilefish and the matsutake, but if…

• ¥1,200

• Cook time 1 hr

Matsutake and Butter-Seared Scallop Takikomi Gohan

This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Barracuda grilled and steeped in dashi

This is single dish course two: kamasu yaki-bitashi. Kamasu skin turns tough when grilled, but steeping it in dashi afterwards softens it and makes…

• ¥700

• Cook time 20 min

Herring pickled in rice malt, pumpkin and spinach two-tone, cheese egg, runner bean and carrot sweet-simmered, sardine and eggplant hakata roll, matsutake and shrimp shinjo deep-fry, flounder datemaki

These are the appetizers. For the herring pickled in rice malt, I add amazake so it doesn't become too salty. I used 60g of salt, though I think it…

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup