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Grilled apple sandwich

Lotus-Root Mochi Rock Crab

For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…

Kencho-Style Simmered Noodles

For the Kencho-style nimen, I wanted to make a dish using kenchin-jiru (a vegetable-and-tofu soup) said to have originated at Kencho-ji temple in…

• ¥200

• Cook time 2 hr

Wild yam deep-fried, wrapped in tofu skin

As for the wild yam tōji-age, the texture combines the springy bite of a fish-paste dumpling with the moist, tender quality of wild yam. I feel…

• ¥106

• Cook time 25 min

Turnip Daruma Anpei, Tilefish, Plum-Blossom Shinjo

For the soup course: turnip daruma anpei. I add a generous amount of grated turnip to the fish-paste dumpling mixture to make a soft anpei-style…

Yellowtail Sesame Hot Pot

This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…

Grilled Tiger Pufferfish Milt, Shredded Pufferfish and Napa Cabbage Roll

This is the clear-soup course. In a nod to Toyota Motor Corporation's head office in Aichi Prefecture, I made a clear fish-and-salt soup using wild…

Snow-foam fritter

The awase-zakana (accompanying course), awayuki-age, is made by grating turnip, folding in egg white, shaping it around the filling, and dusting it…

Splendid alfonsino shabu-shabu

Kinki Rockfish with Sake-Lees Flavor, Enoki Mushroom Surinagashi

Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…

Dried-Persimmon-Style Apricot, Yellow Chive Namerou Roll, Beef Pâté Tsugaru-Style Bake, and More

For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Shrimp-shaped taro stuffed with cod roe

The simmered dish course is served as an assortment. For the shrimp-taro stuffed with cod roe, cut into moon-ring shapes and deep-fried with poppy…

Poached Western pear in syrup

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Pufferfish, Yoshino-style

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Salmon Tri-Color Roll

The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Kuruma prawn blanched with hot oil, fatty Pacific saury seared, snake mackerel isonoyuki, seared squid, surf clam

As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…

Crab-style shrimp-roe grilled, whelk grilled with sansho leaf, deep-fried three-colored lattice-weave noodles

The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…