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Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 min

Oil-steamed smelt

With the wish for guests to experience, with all five senses, the seasonal feeling of spring as the breeze turns warm, we devised a way to use…

• Serves 10 · ¥170

• Cook time 2 hr

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Jade-green simmered eggplant and Pacific saury simmered and steeped in broth

This is a paired simmered course. The Jade-Green Simmered Eggplant is a dish prepared using a cooking method involving oil, but it's cooked so that…

• Serves 1 · ¥300

• Cook time 3 hr

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

Chicken grunt, skin seared yakishimo-style

This was created with couples in their thirties and forties in mind. For the skin-seared isaki, the skin is often discarded, but it is actually…

• ¥400

• Cook time 30 min

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Chilled Consommé, Daigo Tofu

This is the zatsuke course (served upon being seated). Since this is the hot summer season, I wanted the moisture to refresh the throat, so I made it…

• ¥1,250

• Cook time 4 hr

Autumn nuts and seeds shira-ae, autumn eggplant with foie gras, salmon aspic and egg-custard steamed dish

The appetizer course (sakizuke) is three dishes. My idea here was to let guests picture autumn the moment they take a bite. For the autumn nuts and…

Cream Cheese Salad

Yanagawa Eel and Foie Gras Grill, with Summer Vegetables

For the additional hearty course, ‘Yanagawa Eel and Foie Gras Grill, with Summer Vegetables,’ I pair foie gras with eel from Yanagawa City in Fukuoka…

• Serves 1 · ¥1,200

• Cook time 1 hr

Snow crab shinjo and Tennoji turnip clear soup

I designed this dish around the early-season (hashiri) appearance of Tennoji turnip, as a way to make use of a winter ingredient. It was a transfer…

• Serves 6 · ¥680

• Cook time 40 min

Hida beef warm roast beef

This is the Hida beef warm roast beef. I trained for a long time at a restaurant in Gifu, so I still use Gifu ingredients often today. We cut the…

Butterfish, saikyo-miso grilled; king crab, grilled with a fermented fish-innards glaze

This is the grilled course. The classics: butterfish Saikyo-yaki and king crab shuto-yaki. When thinning the white miso with sake and mirin, be…

Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

A fermented soybean sauce that brings these powerful ingredients together.

Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

Rice-bale-shaped deep-fried oyster; set cheese; sazanka-style lily bulb, and more

These are from the tray course. For the oyster tawara-age: sandwich bread is thinly sliced to about 2-3 mm, cut into strips roughly 3 cm long, and…

Chilled Abalone Dish

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Small Eggplant Jelly

We slowly steep the grilled eggplant in a broth with a touch of consommé added, until it becomes soft and infused with flavor.

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min