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Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

These are the appetizers. For the gori dressed in shiro-zu (a white tofu-sesame-vinegar dressing), sesame makes it tasty but dulls the flavor so the…

Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin

For the appetizers, the paprika used for color in the squid paste dressed with shuto is first grilled directly over the flame, peeled, cut into small…

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Lettuce, celery, and tomato Hakata-roll, bracken fern and prosciutto wrapped in bamboo paper, shark fin in savory jelly

This is a vinegared dish course. For the lettuce, celery, and tomato hakata-roll, I pass the lettuce through oil, then through hot water, and drop it…

• ¥280

• Cook time 1 hr

Spring Vegetable Jelly Terrine, Mugwort Sesame Tofu

Titled 'Hospitality for the Fourth Month,' this menu features dishes we serve in the restaurant. We begin with the appetizer. The sesame cream laid…

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Chinese yam grilled Shinshu-style

For the grilled course's nagaimo grilled Shinshu-style: marinate the nagaimo in miso for about two days and grill it, but miso alone makes it too…

Swimming crab and mushroom hiryozu

This is a simmered dish. For the swimming crab and mushroom fried tofu fritter: after steaming the swimming crab, I pick out the meat, mix it with…

• ¥400

• Cook time 1 hr

Wagyu Fillet Side, Saikyo-Miso Grill

Meat course. Wagyu fillet side saikyo-miso grill: lightly trim the side cut from the wagyu fillet, season with salt and pepper, grill until the core…

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Eggplant with a pine-bark finish, quick-blanched octopus, figs

These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

This is the deep-fried course. For the tara-no-me kimi-age, we combine tara-no-me with hard-boiled egg yolk and raw egg yolk to make the egg-yolk…

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Spiny lobster and cockle

This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…

• ¥540

• Cook time 15 min

Young sea bass, oil-grilled

The grilled course is oil-grilled young sea bass. Both sweetfish and young sea bass are sometimes eaten with smartweed vinegar, but rather than…

Round Eggplant Vessel with Baby Octopus and Crab

This is the chilled simmered course. For the round eggplant, I cut off the top third from the stem end, hollow out the inside, and deep-fry it. The…

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus