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White Miso Broth

This is the clear-soup course. For the oyster daifuku, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer tsukudani…

• ¥400

• Cook time 20 min

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Ginkgo tofu

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

Valuing the color of the dish — a key point of Japanese cuisine.

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Matsutake Dobin-Mushi

This is a clear-soup course. For the matsutake teapot-steamed soup, matsutake mushroom, pike conger, small kuruma prawns, and chicken are arranged in…

• ¥1,000

• Cook time 20 min

Autumn grasses presentation

This is the clear-soup course. Kombu is steeped in water at around 68°C for about thirty minutes to make kombu-infused water. The pike conger is…

Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi

This is a starter course. For the chrysanthemum-steeped grilled matsutake, edible chrysanthemum petals are soaked in alum water to set their color…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Tilefish, matsutake mushroom

This is the clear-soup course. The kise-ginkgo — ginkgo nuts coated in a thin kuzu-starch sheet — is set in a hot water bath the same way as kuzukiri…

Kindling-style grilled potato, sandwich-grilled deep-fried tofu, and yam bulbils grilled with miso glaze spilling over the dish, and more

This is the second tier. For the deep-fried tofu sandwich-grilled dish, since it's a shojin (Buddhist vegetarian) dish, the white part of the maitake…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Autumn-grass tofu, coarse-rice-cake kerria-flower manju, soy pulp seasonal-medley sushi, and more

First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Shrimp fish-paste dumpling, grilled matsutake

This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Hot Sake-Steamed Dish

This is a substitute for the vinegared dish. Since neither the simmered course nor the meal this time is a hot dish, I made a warm item here. When…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

Soup Course: White Miso Broth with Seared Matsutake Mushroom

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…