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Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Straw-bundle-shaped grilled roll

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min

Bottarga Ochazuke

For the rice course, we made it bottarga ochazuke. We shave the bottarga over it in front of the guest using a truffle slicer; since our restaurant…

Hamo roe and blanched taro shoots, steeped

Smoked conger eel wrapped in greens

This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…

Bigfin reef squid dressed with fermented bonito innards and egg

Amber jelly topping

For the amber-jelly topping, I'd normally pour a flavorful dashi or a tortoiseshell-colored thickened sauce over it, but since it's summer, I set it…

Naruto-Style Stone Flounder

For the Naruto-style stone flounder, fillet the stone flounder into five pieces, skin it, and cut it into thin sashimi slices; season with salt and…

Winter Melon Pureed Soup, Pike Conger Cut into Flower Shapes

This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…

Young Ayu, Air-Dried and Grilled

The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…

Jellied Pike Conger

This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…

Grilled Twin-Layered Pike Conger

The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…

Ceremonial stretched dried abalone

For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…

Grilled burdock-wrapped loach, eel-style, basket-weave spiral-cut squid

The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…

Okra karakusa-dofu

For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…

Sea Bass, Cut into Rounds

Softshell Turtle in Kuzu Tofu, Chakin-Style

For the softshell turtle in kuzu tofu, chakin-style, we placed softshell turtle inside kuzu tofu made with kuzu, a Japanese herb, and gathered it…

Somen in Fukusa-Style Dashi

This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…

Ayu tomoyaki, grilled with its own basted innards

This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…

Fresh lotus root pickled with plum

This is a summer-vegetable vinegar-steeped dish. For the fresh lotus root pickled with plum: I roughly chop fresh lotus root, boil it, and then…