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Sawani Wan

This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…

Light broth with julienned vegetables

This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…

Miso Simmer

Pickled plum broth, golden maple-leaf mountain yam

As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

Clear seafood broth with alfonsino fish-paste dumpling

The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Duck Shabu-shabu Gozen Soba

This is the shokuji, the rice or noodle course. Since the duck shabu-shabu gozen soba uses white soba noodles, I think the contrast comes out very…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…