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Red miso soup

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Snow Crab Wrapped Hōsho-Style

This is the vinegared course. For the snow crab wrapped hosho-style, I salt-boil the crab, remove the meat, take out the cartilage, and wrap the crab…

Softshell Turtle Tofu

This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Tilefish steamed in autumn-brocade style

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Overnight-dried mackerel in shottsuru marinade, tofu-skin sesame grill, walnuts with drizzled sauce

For the grilled dish of overnight-dried mackerel in shottsuru marinade: mackerel, which is delicious in both spring and autumn, is dried overnight…

Larch-pattern tofu

Abalone, Grilled Until Meltingly Tender

Kasago, skin seared and then sliced sashimi-style

The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.

Grilled uni saddle-draped tofu

Bite-sized millet okowa

Greeneye, kombu-cured

Yamagata beef loin and chocolate vine fruit, deep-fried in broth

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Salmon Roll

For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…

Abalone with grated mountain yam

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Surume-Ika with Seared Liver Dressing

The Japanese common squid with seared liver dressing is essentially a shiokara. I came up with it after a guest with weak teeth told me they couldn't…

Variation on Kenchin Soup

The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…

• ¥200

• Cook time 20 min