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Grilled Eggplant with Gelée

This is an appetizer designed to let guests fully savor eggplant at its peak season, when its umami is at its most concentrated. Here, we grill the…

• Serves 1 · ¥200

• Cook time 30 min

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

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

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

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

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

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…

Lotus Root Shinjo, Chrysanthemum-Style Steamed

The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.

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

Blue Swimmer Crab Autumn-Color Tamaji-Mushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥850

• Cook time 1 hr

Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: takes the flavor of yakiniku up a notch. I thought that many people in…

• Serves 1 · ¥1,800

• Cook time 1 hr

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

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

Egg Yolk Shuto Glaze

As for the appetizer "Egg Yolk Shuto Glaze," egg-yolk shuto (salted, fermented bonito innards) is an all-purpose glaze that tastes good drizzled over…

• Serves 1 · ¥215

• Cook time 2 hr

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 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

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 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

Roe-bearing sweetfish, oil-steamed with white vinegar dressing

For the roe-bearing ayu, oil-steamed with white vinegar dressing, I could never quite enjoy the dry, mealy texture of the roe, so I thought about how…

• Serves 1 · ¥395

• Cook time 2 days

Taro steamed in its skin, salt-steamed aigamo duck loin, smoked salmon kosode sushi, cream cheese sake-lees pickle, fig with white vinegar dressing

For the appetizer course I prepared dishes built around autumn's signature ingredients. Kinukatsugi can be made ahead and plated in advance, but…

• ¥460

• Cook time 15 min