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Seared Ezo Deer Ham

This is an eel specialty shop, but I'd like to introduce work that can be done on the charcoal grill stand. The charcoal grill stand is about half…

• Serves 1 · ¥800

• Cook time 5 days

Bottarga Doria

Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…

• Serves 1 · ¥500

• Cook time 30 min

Young Bluefin Tuna Hand-Roll Sushi

Putting the harmony between ingredients first, we serve rich, fatty young bluefin tuna alongside spring vegetables steeped in delicious bonito dashi…

• Serves 1 · ¥300

• Cook time 10 min

Matsuyama Sea Bream Chimaki

This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…

• Serves 3 · ¥2,240

• Cook time 5 hr

Bamboo Shoot and Wakame in the Form of the Naruto Whirlpools

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,040

• Cook time 40 min

Country-Style Bamboo Shoot Tempura, Koya-Dofu Tempura, Kintoki Bean Kakiage

This is the fried course, created through creative work with bamboo shoot. Drawing on Kagawa Prefecture's local cuisine, I slice the base section of…

• Serves 1 · ¥850

• Cook time 1 hr

Charcoal-Grilled and Fried Kosandake Bamboo, Five Sake-Lees Sauces Made with Tosazuru Sake Lees from Kochi Prefecture

A dish born from creative work with bamboo shoot. With the arrival of spring, ingredients across Shikoku come into season, enjoyed with cooking…

• Serves 1 · ¥1,050

• Cook time 1 hr

Bamboo Shoot Risotto

This is the rice course, created through creative work with bamboo shoot. For the bamboo shoot risotto, I again use the section from the center to…

• Serves 1 · ¥700

• Cook time 2 hr

Bamboo Shoot Simmered to Absorb the Broth

This is the simmered course, created through creative work with bamboo shoot. Here I use moso bamboo shoot, characterized by little bitterness and a…

• Serves 1 · ¥1,050

• Cook time 2 hr

Gassan Bamboo Shoot Baked in a Salt Crust

A dish born from creative work with bamboo shoot. I developed it with the image of new shoots emerging and growing after the snow has melted. This is…

• Serves 1 · ¥950

• Cook time 2 hr

Bamboo Shoot Puree and Plum Vinegar-Dressed Bamboo Shoot, Mugwort Tofu

A seasonal dish born from creative work with bamboo shoot. Since this is served as the first dish of the course, I designed it to be gently seasoned…

• Serves 1 · ¥320

• Cook time 2 hr

Seikogani snow crab korayaki

Welcoming the season with the deliciousness of snow crab served in two different ways: as an…

• Serves 1 · ¥2,000

• Cook time 10 min

Fall truffle foie gras and soba

No matter how much soba is kneaded, it has no virtually no fat and thus compliments fried foods…

Yuzu kosho soy sauce grilled sweetfish

Sweetfish is a popular food in summer, and there are many opportunities to enjoy this fish during…

Herring roe Tosa-age Ginkgo nuts

Originally, herring roe was a winter delicacy, but there are now times when they are vacuum frozen…

Shinshu Heritage Vegetables, Sakai Taro and Nozawana

This is the appetizer course. The heritage vegetable Sakai taro is itself white-fleshed and very sticky. We created a textural contrast by pairing…

• ¥520

• Cook time 1 hr

Ohira

This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…

• ¥60

• Cook time 40 min

Chicken and prawn tempura rice bowl

To make tempura rice bowl with chicken thigh and prawns, and spray the tempura sauce made with…

Flounder Kombujime flavoured with Soy Sauce

A flounder dish topped with ‘YAMASA Brewed Soy Sauce’ and marinated in kombu You could also add…

Shoyu-Ann : vegetables (Yamasa)

A dish of boiled vegetables covered with Shoyu-Ann made with ‘YAMASA Brewed Soy Sauce’…

Shrimp-shaped taro simmered in broth, blackthroat seaperch in kuzu-thickened sauce, mock tofu

Rock Oyster Kimi-yaki

This is the grilled course. For the egg-yolk-glazed and grilled rock oyster, since fresh oysters that can be eaten raw are used, a quick grilling is…

Sea cucumber, loose-fried

Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…

Yellow Okowa Rice

Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…