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Rabbit Meat

Rabbit meat is extremely tender, with a texture close to chicken, almost no fat, and a light, clean flavor. It's also high in protein and low in fat…

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

Smoked Chicken Tenderloin, Soy Milk Béchamel Sauce

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥250

• Cook time 20 min

Chicken meatball soup

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥150

• Cook time 15 min

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Dual-purpose ingredient dish: Uda-kin burdock pureed soup

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥445

• Cook time 30 min

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Layered Seafood Treasures

A repeat-visit dish for guests in their twenties and thirties The satisfying bite and flavor changes only seafood can give Given this theme, I first…

• Serves 1 · ¥800

• Cook time 40 min

Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

A repeat-visit dish for guests in their twenties and thirties A tsukemen-style twist on a rich, full-bodied broth Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 30 min

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Lotus Root Manju, Soybean Dashi Style

Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…

• Serves 4 · ¥532

• Cook time 20 min

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Grilled Matsutake, Seared Hamo

Appealing to the eye — watching it grill is a feast for the eyes. Matsutake mushroom and hamo (pike conger), two premium autumn ingredients, being…

• Serves 1 · ¥980

• Cook time 30 min

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Glossy rice wrapped in egg yolk, liver nori senbei, turban shell congee dip

I tried various test versions this time, but with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice…

• Serves 1 · ¥295

• Cook time 30 min

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Matsutake rice wrapped in magnolia leaf, pickles

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the classic autumn takikomi rice. I thought that many people in their…

• Serves 1 · ¥2,000

• Cook time 2 hr

Fugu deep-fried in a Bubu-arare coating

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a Japanese-style version of fried chicken karaage. I thought that many…

• Serves 1 · ¥400

• Cook time 40 min

Wagyu Sansho-Yaki, Eggplant Butter-Soy Grill

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: takes the flavor of yakiniku up a notch. I thought that many people in…

• Serves 1 · ¥1,800

• Cook time 1 hr