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Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…

Softshell turtle and dried daikon, medicinal simmer

The simmered course is softshell turtle and dried daikon medicinal simmer. The turtle is simmered slowly, without letting it boil too hard, in equal…

Tilefish Dried with Half the Head Attached

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Yonezawa carp, promoted by Lord Uesugi Yōzan — beer-marinated carp, thin-sliced sashimi

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Kishū-style steamed dish

For the steamed dish, I used Nanko ume, the famous plum of Kishū (Wakayama), and so named it Kishū-mushi. Since the egg custard itself carries almost…

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Yanagawa nabe

Carp Carpaccio

We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Abalone fried in rice-cracker crumbs

Three-Color Kikka-Jime Assortment

Seafood grilled on a hot stone

This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

Roe-bearing sweetfish kombu roll

This is a simmered course. For the roe-bearing ayu kombu roll, the ayu are grilled plain, then simmered in hojicha tea and sake, finished…

Beef and mushroom sukiyaki-style

This is the shiizakana course: beef and mushroom sukiyaki-style hoba-yaki (grilled on a magnolia leaf). With hoba-yaki, miso is normally used, but…

Ayu-Uruka Surinagashi

For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…

Spinach Matsumae-Oshi Topped with Oharagi-Style Matsutake

For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

Abalone Steamed with Glutinous Rice, Bountiful-Harvest Style

The steamed dish is abalone hōnen-mushi. If reconstituted glutinous rice is simply placed on top as is and steamed, it falls apart, so mixing in…

Small Hot-Pot, Softshell-Turtle Style

As a small individual hot-pot dish, the broth is made from softshell turtle. The turtle — called maru in the kitchen — is prepped, and a stock is…

Turnip Mizore-Style Chrysanthemum-Flower Soup Bowl

The soup course is served as a chrysanthemum-flower bowl, finished mizore-style with grated turnip. Cod milt is boiled in salted water with a little…

Tuna, young sea bass

The sashimi course is tuna cut into a block, lightly salted, seared on the skin (yakishimo) in a frying pan, then chilled, cut into bite-sized…

Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape

For the kabocha in its own "overcoat": Western-style kabocha is cut into bite-sized pieces, steamed, and left to cool. Then the peel that was removed…