SEARCH

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Keen's gaper clam pureed soup

For the mirugai surinagashi, I combine the savory richness of mirugai with Yamato yam to create a light, refreshing dish perfectly suited to the…

• ¥150

• Cook time 30 min

Marbled Yoshino Kuzu Set

This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…

• ¥330

• Cook time 45 min

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver

This is the appetizer. For the pheasant kotori-yaki, I source the pheasant from a specialist pheasant producer in Ehime. I finely chop the cartilage…

Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens

This is a mixed simmered assortment. Centred on three ingredients -- burdock, turnip, and taro -- it combines three simmering styles — a…

Yellowtail and Daikon Thousand-Layer Roll, King Crab Golden Simmer, Ebi-Imo Simmered in Broth

This is the simmered course. The yellowtail-and-daikon thousand-layer roll was inspired by a colleague from Hokuriku I once worked under, who used to…

Cod soft fish-paste dumpling

This is the clear-soup course, 'Taisetsu,' meaning Great Snow. Anpei, as in cod anpei, is a preparation even softer than hanpen (poached fish cake)…

Smoked butterfish, yellowtail teriyaki

For the grilled course, we've prepared two dishes this time. The first is a twist on the usual grilled item: smoked butterfish. Since butterfish has…

Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake

Cauliflower pureed soup, Ise lobster in kuzu-thickened broth

This is the soup course. As for the cauliflower puree soup - hanayasai means cauliflower. We blend the cauliflower with clear-soup base in a mixer…

Grilled Tilefish with Liver Oil

Finally, the fish course. For the grilled tilefish with liver oil, the liver oil is made by prepping the liver and simmering it in oil until it melts…

Salt-grilled wagyu beef, dried figs simmered in wine

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

The fried course, Dewa-Murayama wrap, is based on shiso-maki, a local dish of the Murayama region: flour and sugar mixed in equal parts, with about…

Deep-snow cod milt shinjo, thin-ice kuzu

For the soup course, I made a deep-snow shinjo, a fish-paste dumpling, turning cod milt into shinjo. The thin-ice kuzu is kuzu starch mixed with…

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Beef and Garlic Roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…