SEARCH

Burdock Cappuccino

I originally worked abroad, and when I was in Italy I drank cappuccino almost every day. When I think of a Japanese dish using burdock, kinpira-gobō…

• Serves 1 · ¥267

• Cook time 1 hr

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

Teapot-steamed soup of peak season and first harvest, kuzu-dusted Ise lobster, abalone, matsutake, spinach, julienned yuzu

This is a dish where you can enjoy together the deliciousness of Ise ebi lobster and abalone, whose umami increases as the cold season approaches…

• Serves 1 · ¥8,000

• Cook time 30 min

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Dōman-Gani, Taro Manjū

So that the flavor of Dōman crab -- said to be a phantom crab -- comes through firmly, I wrap the crab meat in taro that's been pressed through a…

Salmon pressed in layers, beef grilled into a tree-ring roll, chicken stuffed nested-box style, strawberry daigo tofu-dressed salad, sweet potato simmered in lemon, fir-tree lily bulb, and snowflake lotus root

For the salmon hakata-oshi, I used salami and prosciutto to layer the salmon and a slice of white sandwich bread into a hakata-style press. I tied it…

• ¥873

• Cook time 1 hr

Sesame tofu

The appetizer is sesame tofu. Normally we'd serve the ingredients laid out across separate vessels, but this time I arranged steamed abalone, caviar…

• Serves 1 · ¥1,650

• Cook time 2 days

Pacific Cod and Snow-Covered Daikon Mizore-Mushi

This is a steamed dish, using Hokkaido overwintered snow-covered daikon and scallion. The Pacific cod and grated snow-covered daikon steamed dish is…

• Serves 1 · ¥190

• Cook time 1 hr

Nanzenji-style steamed tofu with hand-scooped yuba, sea urchin, lily bulb, mitsuba, and silver sauce

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu Nagasaka Sarashina Honten). I take up 'Nanzenji-mushi.'

Steamed Abalone, Lotus Root Mochi, Baby Mustard Greens

By steaming the abalone with absolutely no seasoning at all, I concentrate the umami the ingredient naturally has. I shave katsuobushi right in front…

• Serves 1 · ¥1,500

• Cook time 10 min

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Roasted sweet potato, mountain yam grilled with sea urchin miso, layered grilled snow crab, stone-wall-style grilled shinjo, duck akebono-yaki, dried persimmon ikomi, and ginkgo nuts dressed with roe

As for the stone-wall-style grilled shinjo among the grilled dishes: we peel Ishikawa taro, a satoimo cultivar, coat it in squid ink, and let it rest…

Sea Cucumber with Soy pulp, Abalone Liver with Butter, Black Sesame Egg with a Touch of Rin Glaze, Arihei-Style Squid, Yellowtail and Bettarazuke Hakata-Style, Plum Monaka, Matcha Kinton with Budou-mame, Herring Roe Namasu

This is the course preceding the hassun course. For the sea cucumber with soy pulp, I put the sea cucumber in a bamboo colander together with round…

• Serves 1 · ¥830

• Cook time 1 hr

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Hairy crab wrapped in lettuce (ginger gelée, sea grapes, shiso flower spikes, white asparagus)

At our restaurant, we focus on cooking that draws out the umami and flavor of the ingredients themselves. We're always thinking about the menu, and…

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

Wagyu Beef, Three Ways, Low-Temperature Grilled

This grilled dish, with its creatively devised presentation and serving style, is Wagyu Beef, Three Ways, Low-Temperature Grilled. Meat's composition…

• Serves 1 · ¥2,500

• Cook time 3 hr

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Turnip and Duck Jibu-ni

This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

• Serves 1 · ¥800

• Cook time 2 hr

Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi

This is a use of the winter ingredient yellowtail. This is the grilled course. For the yellowtail sake-lees yuan-yaki, the yellowtail is filleted…

• Serves 1 · ¥400

• Cook time 1 days

Cold-season yellowtail teriyaki

For the warm dish of cold-season yellowtail teriyaki, we add five kinds of daikon to balance the five flavors. The sweetness of the Yukinoshita…

• Serves 1 · ¥420

• Cook time 2 min

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Bottarga and cheese sandwich, deep-fried

For the bottarga (karasumi) and cheese sandwich, deep-fried, karasumi is usually paired with something light and refreshing like daikon, but this…

• ¥320

• Cook time 20 min