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Summer Duck Yawata-Maki, and More

For the appetizer's summer duck Yawata-maki — a burdock roll named for Yawata in Kyoto — to cut the summer duck into string-like strips it works well…

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Edamame puree soup

The appetizer's edamame surinagashi might stray a little from traditional Japanese cuisine, but this is the form I serve it in. Today I made it a bit…

Grunt fish, mame-uchi-yaki

This is the yakimono. For the isaki mame-uchi-yaki, I fillet the isaki as usual and salt it. I peel and chop the edamame finely, mix it with a sauce…

Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Amber Jelly

This is the appetizer course. The amber jelly sets small kuruma prawns, kabocha squash, edamame, and white taro stem in an amber-colored dashi…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Ridge-grown soybean, two-way tofu

Crystal Jelly, Kasumi Balls, Layered Whale Roll, and More

This is the appetizer course. Inside the crystal jelly are salted, fermented sweetfish innards, okra, and round carrot. For the kasumi balls, I use…

A Twist on Clear Seafood Broth: Kochi with Jinda-Mochi

The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Clear seafood broth, hamo somen, edamame kuzu-yose

Pike conger somen: the pounded pike conger flesh is kneaded firmly with grated yam, kuzu starch, kombu dashi, and egg white to bring out a firm…

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Sea bass, Odaiba Nana steam-bake

This is the sea bass, Odaiba nana steam-bake. Wanting to include one dish inspired by Odaiba, I built this menu around that idea. The banana leaf…

• Serves 4 · ¥720

• Cook time 30 min

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…