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Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Beef Loin Hot Pot

This is the course serving as an alternative to the simmered dish. This time, I made it a beef loin hot pot. The beef loin is grilled, coated once in…

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Crab silk-smooth rice

This is the meal course. This is a dish we currently serve in the restaurant. I make it whenever plain cooked rice is left over at the end of the…

Okoze

The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Duck meatballs

As for the duck tsumire in the clear-soup course (owan): we're particular about chickens too, choosing different breeds for different purposes and…

Alfonsino grilled with sweet white sake, pen shell grilled with sansho leaf

For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…

Sake-steamed scorpionfish

This is the soup course. For the sake-steamed scorpionfish (okoze), finely julienned white leek and ginger are piled on top as a crowning garnish…

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

Manila clams

Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…

Ginger Rice

This is the rice course. A full unagi-jū would be too heavy, so I made a lighter eel rice dish instead. The ginger rice has about thirty percent…

Winter Yellowtail Bundled-Log Grill, Winter Yellowtail Saikyo-Yaki, Softshell Turtle Oyako-Yaki, Winter Vegetables with Hail-Grated Daikon

For the winter yellowtail bundled-log grill, we wrap sweet-savory sautéed burdock in winter yellowtail and finish it with a basting sauce made with…