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Ebi-Imo Taro, Kombu-Rolled Roe-Bearing Ayu, Hiryōzu

This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

Roast Duck Soba-gaki Style, Conger Eel and Ebi-imo Wrapped, Grilled

On top of the roast duck soba-gaki style sits what I call soba miso — whole buckwheat groats blended together with Saikyo miso. What is poured over…

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Shrimp-shaped taro stuffed with cod roe

The simmered dish course is served as an assortment. For the shrimp-taro stuffed with cod roe, cut into moon-ring shapes and deep-fried with poppy…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

This is the additional hearty course. Ebi-Imo Oranda-Style: the ebi-imo (a shrimp-shaped taro) is slowly simmered to absorb the broth, then briefly…

Butterfish baked with nuts, shrimp-shaped taro and beef-tendon dengaku

This is the grilled course. For the butterfish baked with nuts, the butterfish is filleted, cut into portions, lightly salted, wiped dry, and then…

Yellowtail and Daikon Thousand-Layer Roll, King Crab Golden Simmer, Ebi-Imo Simmered in Broth

This is the simmered course. The yellowtail-and-daikon thousand-layer roll was inspired by a colleague from Hokuriku I once worked under, who used to…

Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Alfonsino Hakata-style simmered, ginger-simmered ark shell, chrysanthemum-cut kabocha, and more

Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

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…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Tender-simmered whale meat

This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…

Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Shrimp-shaped taro stuffed and deep-fried

Shrimp-shaped taro pureed soup