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Abalone shabu-shabu Shuto sauce and soy sauce liver

By cutting the abalone into ultra-thin pieces, we can showcase its texture and flavors served as…

Fall truffle foie gras and soba

No matter how much soba is kneaded, it has no virtually no fat and thus compliments fried foods…

Yuzu kosho soy sauce grilled sweetfish

Sweetfish is a popular food in summer, and there are many opportunities to enjoy this fish during…

Spring Three-Kind Assortment — Spring Vegetable Ohitashi, Kinome Miso, Hassaku and Snow Pea Shira-ae

This is a three-item assortment using wild mountain vegetables, vegetables, and fruit that grow more delicious in spring. With the freshness of the…

• Serves 1 · ¥500

• Cook time 1 hr

Bamboo Shoot Manju

This is a dish where you can fully enjoy the aroma and deliciousness of bamboo shoot, a representative ingredient of spring. So that you can fully…

• Serves 1 · ¥300

• Cook time 20 min

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Bamboo-leaf sushi, three flavors

A modern take on regional cuisine Original regional dish: sasa-zushi Looking back on the history of dishes that have been eaten since long ago, I…

• Serves 4 · ¥174.7

• Cook time 1 hr

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

A modern take on regional cuisine Original regional dish: simmered wheel-shaped wheat gluten Looking back on the history of dishes that have been…

• Serves 4 · ¥298.6

• Cook time 1 hr

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

Kombu-Grilled Duck

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥600

• Cook time 2 hr

Duck tataki with sansho pepper

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥300

• Cook time 15 min

Sashimi Sea bream sashimi Maguro tataki sashimi Yakishimo conger eel sashimi

Use the yakishimo technique to prepare the conger eel sashimi by grilling over preheated red-hot…

Herring roe Tosa-age Ginkgo nuts

Originally, herring roe was a winter delicacy, but there are now times when they are vacuum frozen…

Spinach and chrysanthemum ohitashi White eggplant Creamy scallop soup Okra ohitashi

Malabar spinach is a nutritious summer vegetable with a slightly slimy texture.

Tender Duck Loin, Apple Sauce

When cooking duck, I think it's best to heat it aiming for a core temperature of 56°C. When I asked French chefs, many of them said a core…

• Serves 1 · ¥400

• Cook time 1 hr

Pike conger karaage

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥700

• Cook time 5 min

Pike conger simmered with egg yolk

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 5 min

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min