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Red Meat and Asparagus Roll, Stuffed Shiitake

This is the deep-fried course. For the red meat and asparagus roll, I marinate cut red meat in the same whale marinade as before. For tatsuta-age…

• ¥700

• Cook time 2 hr

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Crab, asparagus, anchor-cut beach silvertop sprout, and egg-yolk vinegar sauce

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…

Salmon Nanban-zuke with Red Vinegar

Next, the vinegared dish is salmon nanban-zuke with red vinegar. Nanban-zuke is usually made with white fish or blue-backed fish, but using salmon —…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Asparagus, yuba

The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Tilefish Okina-maki

For the fried course, the tilefish okina-maki, we pour hot sesame oil over the scallion just before carrying it out to the guest. The aroma spreads…

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Five-color deep-fried skewers

For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…

Barracuda and Avocado Grill

The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Snow Crab and Vegetables in Citrus Dressing

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

Asparagus two-color terrine

Grilled fat greenling with sansho leaf, summer vegetable stew

I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…