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Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame

The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…

Chrysanthemum rice porridge in broth

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Senba-Style Soup with Seared Autumn Mackerel and Late-Season Winter Melon Roll

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

Beef and Greens Roll

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Le Lectier pear simmered in sweet syrup

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Kuchikiri Tea Broth, Seared Dried Sea Cucumber Roe

This is a clear-soup course. The kuchikiri tea-style broth — named for the kuchikiri (tea-jar-opening) ceremony of the way of tea — is a soup made…

• ¥700

• Cook time 30 min

Softshell Turtle in Amber Glaze, Winter Melon in Broth

This is the simmered course. For the softshell turtle in amber glaze, the turtle is simmered in mirin, soy sauce, and a little tamari, then wrapped…

Crab claw deep-fried pinecone-style with an almond crust, beltfish rolled and deep-fried in a spiral, tatami-iwashi wrapped in nori and deep-fried

This is the deep-fried course. For the crab claw matsukasa-age, we mix fish paste and shrimp, coat it onto the crab claw, then arrange sliced almonds…

Whale and turnip soup with grated daikon

This is the soup course. Hyakuhiro refers to the whale's small intestine. We simmered these parts in oden-style dashi, that is, happō dashi…

Rolled conger eel, vegetarian mock abalone

This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…

Seared-skin fugu sashimi

The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…

Clear-Broth Style, Snow Crab Shinjo Wrapped in Cabbage

The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…

Matsutake Rice

Monkfish Simmered in Miso

The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…

Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

The scallop shinjo is made by mixing ground scallop with mountain yam and seasoning it with salt and pepper, then mixing in new ginger pickled in…

Crab and Turnip Mochi, Eggplant Somen

The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…

Turnip Pureed Soup

Since it's this time of year, it's turnip surinagashi. A three-layer crab shinjo, a fish-paste dumpling, is made: the top and bottom layers are…

Eel, nabe-style; eel wrapped in daikon, hosho-style

In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…