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Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…

Sand lance fish sauce

Soybean broth (soup-style)

Soy milk has been added to soybean paste, and the dish is lightly seasoned with chicken stock.

Venison grilled Miyama-style

For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…

Hakata Tofu

For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…

Butterfish Wrapped in Kuzu Leaf and Grilled

For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…

Eggplant Stuffed Two Ways, Deep-Fried

For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Salt-Steamed Abalone

For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

Pike conger Naruto roll

The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Octopus roe crowned with sea urchin, grilled; two shellfish grilled with shuto

Now to the grilled course. For the octopus roe crowned with sea urchin and grilled, the egg sac of common octopus is blanched still in its pouch…

Scale-on tilefish and shrimp, aromatic grilled

Fish bone and pepper hot pot

New-Harvest Soba, Quick-Pickled Baby Turnips, Pickled Wild Grapes, Pickled Chrysanthemum Petals

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

Yonezawa carp, promoted by Lord Uesugi Yōzan — Fukiyose-style carp, burdock-core deep-fried roll

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

Yamagata's four seasons in a bowl — Winter (fermented soybean soup)

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

Yamagata's four seasons in a bowl — Autumn (taro stew)

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

Korean-style simmered broadbanded thornyhead

The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…

Bountiful-harvest pike conger

For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…

Mochi-Textured Abalone with Liver Dressing

Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Woven-lattice deep-fried potato

Clam and chrysanthemum shinjo

The shintori-na (a leafy green) garnish in the soup course is rolled, but I think it would work just as well shredded and served in more of a…