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Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min

Wagyu rock-salt grill, wagyu vinegar pickle

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥1,500

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Edomae oil-cured silver salmon, giant Pacific octopus kuzu-tataki, Kuroge wagyu ichimatsu-maki, potato somen, kisu kosen-age, corn chawanmushi, fava bean and rice-porridge simmer, tomato yose, bitter melon agebitashi

This is an assorted small-bowl course. The Kuroge wagyu ichimatsu-maki with garlic toast uses Takao soy sauce, which we often use for grilled meat…

Corn Mineoka Tofu with Charcoal-Scented Sauce

Wrap the corn in plastic wrap while still in the husk, steam it for about 20 minutes, and once it's cooled enough to handle, clean it and separate…

• Serves 1 · ¥150

• Cook time 40 min

Nodoguro Salad, Charcoal-Seared, with Charcoal-Scented Dressing

In front of the guest, burning-hot charcoal is placed into the dressing to transfer its aroma, and the dressing is then poured over the dish and…

• Serves 1 · ¥560

• Cook time 40 min

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

Hamo Surinagashi

I introduce a luxurious dish unique to summer, packed generously with hamo flesh and bursting with its deliciousness. Rather than the…

• Serves 1 · ¥1,500

• Cook time 30 min

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Juvenile ayu deep-fried with sansho leaf buds

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 1 · ¥680

• Cook time 20 min

Black-Roasted Brown Rice Coffee and Tea Snack

Black-roasting is a technique that has existed in Japan since ancient times; I first learned of it while studying macrobiotics. Carbonizing…

• Serves 1 · ¥180

• Cook time 5 min

Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter

This is the lidded-dish course. For the summer warabi shinoda-maki, the warabi is first treated as usual to remove its bitterness and simmered to…

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Tilefish and early matsutake sandwiched and grilled, beltfish tazuna-yaki, shrimp shinjo naruto, and other dishes

The tachiuo tazuna-yaki: weave the tachiuo into a rein shape, sandwich burdock inside, and salt-grill it. The squid kimi-yaki: salt bigfin reef squid…

Sajima Octopus, Pear Vinegar

‘Pear vinegar’ is a technique with a long history, but pairing it with octopus reveals a fresh appeal. This is a mukozuke dish, a sashimi course…

• Serves 1 · ¥800

• Cook time 30 min

Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Ayu and Eggplant Terrine, Uruka Red Wine Sauce

At Amanemu, where I work, guests from overseas have declined, but I designed this menu anticipating that they will eventually return, Sweetfish, a…

• Serves 2 · ¥1,500

• Cook time 50 min