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Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Smoked Soy-Glazed Grilled Yellowtail

This dish uses yellowtail as an end-of-season ingredient in March. Yellowtail is most often served as sashimi or in yellowtail simmered with daikon…

New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

Hamaguri Clam Fragrant Fry

The hamaguri clam fragrant fry is a dish you can recognize as hamaguri at a glance, but the moment your chopsticks pierce the panko-crusted lid, the…

• ¥559

• Cook time 1 hr

Torigai and Mizunasu Clear Soup

This dish combines ark shell, a prized ingredient known as a springtime-to-early-summer delicacy, with mizunasu (a mild, juicy eggplant variety from…

• Serves 1 · ¥1,500

• Cook time 1 days

Salt-Seared Bonito Tataki

We often serve this as one of our restaurant's standard dishes: after filleting the bonito into blocks, we give it an appetite-stirring aroma by…

• Serves 1 · ¥1,000

• Cook time 3 hr

Dongpo-Style Sesame Tofu

Hakata Wagyu Sukiyaki Rice Bowl

This time, we developed a dish featuring Hakata wagyu. For the sukiyaki rice bowl, mindful of the time between cooking and serving, we use rib roast…

• Serves 2 · ¥900

• Cook time 2 hr

Clam in clear seafood broth

Guests enjoy the natural, deeply concentrated umami of Kashimanada clams, carefully drawn out through meticulous preparation, together with crisp…

• Serves 2 · ¥3,500

• Cook time 45 min

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Two-topping deep-fried shrimp shinjo (Large-Batch Cooking)

This is a shrimp shinjo — a fish-paste dumpling — prepared futami-age style, fried two different ways. Here, I used Suzuhiro Kamaboko's "all-purpose…

• Serves 1 · ¥250

• Cook time 30 min

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

Ezo Abalone and Sesame Tofu with Arima Sansho Shark-Fin Sauce

For the Ezo abalone and sesame tofu with Arima sansho shark-fin sauce, raw abalone has a crisp, springy texture, and cooking it makes it tender, but…

• ¥770

• Cook time 1 hr

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Shirokane pork and potato — an evolution of meat-and-potato stew

The main location of the establishment where I currently work has offered breakfast for some time, which made devising a new breakfast dish a…

• Serves 30 · ¥267

• Cook time 20 min

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 min

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

Omi beef, sea urchin, and bamboo shoot roll, grilled, topped with the aroma of sansho flower

The harmony of aromas conducted on the iron griddle is outstanding. Ōmi beef with just the right marbling, bamboo shoot wrapped in the flavor of…

Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion

This time, on 'vinegared dishes,' I learned from instructor Nakamura (Ryōtei Chiyoda). I take up 'nanban-zuke.'

Bamboo shoot 'tofu,' bamboo shoot simmered in miso, and sweet-savory simmered mallard duck

This is a dish that expresses local heritage. My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount…

• Serves 1 · ¥320

• Cook time 1 hr