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Bush-warbler-colored buckwheat bun

For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…

Suguki

Miso-grilled Spanish mackerel with butterbur sprouts

Mugwort tofu

Cod Milt Daifuku Mochi

This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

• Serves 5 · ¥1,000

• Cook time 2 hr

Quail Hot Pot

The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…

Halfbeak rolled with amanaga pepper and deep-fried, pen shell novelty deep-fry, snow crab deep-fried in a fine noodle coating

For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…

Tenkabu Turnip, Winter Yellowtail

Shinoda-style steamed sushi

Sea-ranched pufferfish sashimi

The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Lotus root simmered with mustard

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Small Sea Bream Wrapped in Okara and Deep-Fried

Snow crab meat

Thin kuzu-starch broth style

Dried kinko sea cucumber with white sesame-tofu vinegar dressing

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Crab deep-fried in silk batter

Duck manju

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green

Smoked Salmon