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Shrimp-shaped taro steamed dumpling fuyose with minced chicken filling

This is a deep-fried course. The ebi-imo manju fukiyose is made by simmering ebi-imo, pressing it through a sieve, lightly coating it with…

Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi

At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the guest, offering a comprehensive dining experience…

• ¥8,000

• Cook time 30 min

True Oyster Flan

This dish lets you fully experience, filling the mouth, the plump texture and the creamy, rich umami of true oysters, which come into season in…

• Serves 6 · ¥200

• Cook time 20 min

New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Rikyu-Style Sesame-Seared Bonito, Fermented Mustard Vinegar-Miso

The Rikyu-style sesame-seared bonito is served as sashimi, and I have guests enjoy it with fermented mustard vinegar-miso. For the fermented mustard…

• ¥480

• Cook time 1 hr

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

White Asparagus

Prepping white asparagus Bringing out the color Peel the tough part in advance. Peel the tough part, then boil it in water with flour dissolved in it…

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900

• Cook time 1 hr

A Soup Course Styled After Hanabira-Mochi, with Butterbur Sprout Tofu

This is a soup course styled after hanabira-mochi, the petal-shaped mochi confection eaten in January. I slice turnip somewhat thickly and let it…

• Serves 1 · ¥600

• Cook time 1 hr

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Glazed kuruma prawns, cream cheese miso-marinated, new sweet potato simmered Toganoo-style, jakago-style lotus root

For the appetizer course, I avoided any extreme techniques and brought together items whose texture and flavor come through clearly when eaten.

Kagoshima kurobuta pork and snap pea, ginger-flavored, kombu-cured amberjack, green tea shinjo skewer, baby shrimp, baby turban shell with herbs, mallet-rolled kokanee salmon, young rakkyo prosciutto roll

Kagoshima Kurobuta Pork and Snap Pea, Ginger-Flavored is made by rolling snap peas in Kagoshima kurobuta pork as a vegetable-in-meat roll and…

• ¥606

• Cook time 1 hr

Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered

This is a clear-soup course. As for the Yamanashi corn surinagashi, corn is exceptionally delicious in Yamanashi in June and July — so much is…

• ¥250

• Cook time 1 hr

Fried Hamo and Shark Fin, White Miso Stew

This time I thought I'd try using shark fin. Shark fin is a signature ingredient of Chinese cuisine, and I think people picture dishes with a color…

• Serves 4 · ¥480

• Cook time 35 min

Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

This is an assembled sake-accompaniment course. For the chrysanthemum-style barracuda, the barracuda is filleted into three pieces, salted, and…

Egg tofu with water shield, radish, myoga, trefoil, yuzu, and flavorful dashi

This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'

Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

• Serves 1 · ¥670

• Cook time 40 min

Salmon Yaki-zuke and Salmon Milt

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥320

• Cook time 1 hr

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Charcoal-Grilled Tiger Fugu Milt, Fresh Green Laver Sauce, Wasabi

This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…

• Serves 1 · ¥1,200

• Cook time 40 min

December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani

I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a showy way — mindful of visual impact — without being…

• Serves 1 · ¥2,450

• Cook time 15 min