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Eel steamed with lotus root

This is a steamed dish. June is the season when lotus root is at its best, so we steamed it together with eggplant and eel, which pair well with it…

Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style

This is the seasonal course. The good-fortune cod milt vinegared-miso dressing served in a yuzu shell uses seven ingredients, following the tradition…

Sea bream roe simmered tosa-style with bonito flakes, thin-sliced octopus steeped in a sake-based seasoning sauce, clams steamed with rice, beltfish rolled with butterbur shoots, smoked bonito

There are five appetizers, arranged in groups of two and three. The first is sea bream roe simmered tosa-style. For the sansho-leaf jelly poured over…

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso

These are the celebratory dishes, ten kinds in all. We combined auspicious items like datemaki and herring roe with tangy ones like Saikyo-zuke and…

Himi Yellowtail Turnip Roll

As for the mochi-ginkgo in this simmered dish, if you deep-fry it plain, without any coating, oil gets in, so it's better to dust it lightly in a…

Chrysanthemum-Style Deep-Fried Rolled Pacific Saury, Taro with Seaweed Sauce, Moist Salad

This is a small dish. For the chrysanthemum-style deep-fried rolled Pacific saury, since the fish has many small bones, I fillet it into three…

• ¥180

• Cook time 30 min

Wakame and halfbeak, amber-jellied prawn with egg-yolk sushi, tokishirazu salmon wrapped in lotus root, pike conger roe in savory aspic, mountain stream crab simmered to a glossy sheen, vine vegetable in hydrangea style, bamboo shoot and taro mochi, asparagus

For the young-shoot-style halfbeak, fillet the halfbeak into three pieces, season lightly with salt, rinse it in a seasoned liquid, mix new-tea…

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…

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly

This is the grilled hassun course. For the oil-simmered abalone, we vacuum-seal it in sesame oil alone and cook it in a water bath at about 75°C for…

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

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

Kawachi duck and whole-roasted Tennoji turnip

As a way to make use of a winter ingredient, this is a dish built around Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani…

• Serves 4 · ¥1,800

• Cook time 1 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…

Chilled summer vegetable shabu-shabu

This is the additional course. The sesame dressing for the chilled summer vegetable shabu-shabu includes ponzu and chili bean paste, along with a…

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

Abalone simmered with soybeans, small clam adductor egg-yolk sushi, kamasu rikyū-yaki, roe-bearing ayu kombu roll, ita-uni momiji, kuwai castella, river shrimp arima-ni, clam hatsushimo-ae, lotus root achara-zuke, ginkgo nut mizore-age

This is the appetizer course. For the tokobushi ōbune-ni, we wash the small abalone and simmer it together with raw soybeans. For the small clam…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Ginkgo nuts and miso-pickled egg with sea urchin dressing, apple and persimmon checkerboard coated in white sauce, Ishikawa taro with nori, spicy simmered shimeji, shrimp and sea bream ball-shaped sushi, pressed dried sardine sheet, deep-fried shrimp legs and lotus root

This is a sake accompaniment. We have arranged, in a display-style presentation, the little bites we normally serve between courses to go with sake…

Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni

First is the assorted small-dishes course. For the molded whale terrine with mustard vinegar-miso sauce, if you set it too firm, the umami is cut in…