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White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Grilled Eggplant Surinagashi and Sesame Tofu

For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Peanut Tofu, Grilled Eggplant, Spinach, Raw Uni

Young sea bass rolled in taro stem, king crab nanban-zuke

This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…

Sweetfish rice, water eggplant pickles

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Grilled Eggplant and Duck Loin

Duck Simmered with Okara; Pumpkin Manju with Sesame Eggplant

Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…

Kuzu-dusted fat greenling, jade-green eggplant

For the kuzu-dusted fat greenling, I prepare it as usual, salt it evenly, and dust it with kuzu starch. For the jade-green eggplant, I deep-fry the…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Butterfish and Uni Kenchin-Style Grill Autumn Salmon in Sake-Lees Pickle Crab Golden Grill Eggplant Grilled with Nut Miso

For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Sweetfish, butterflied and white-fan fried

This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…

• ¥500

• Cook time 30 min

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll