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Tender-Simmered Spare Ribs

This is a seasonal side-dish course. For the tender-simmered spare ribs, thoroughly parboiling and rehydrating the ribs beforehand makes the later…

• ¥500

• Cook time 3 hr

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Conger Eel Tōji-Maki, Simmered Duck Loin, Ginger-Simmered Rolled Shrimp

For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Round Eggplant Vessel with Baby Octopus and Crab

This is the chilled simmered course. For the round eggplant, I cut off the top third from the stem end, hollow out the inside, and deep-fry it. The…

Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

For the colorful diced pumpkin, the pumpkin is peeled, steamed, pressed through a fine sieve, and combined with egg yolk to adjust the flavor…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Duck Simmered with Okara; Pumpkin Manju with Sesame Eggplant

Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Sakura Shrimp and Spring Daikon Hakata-ni, Tokobushi-Style Scored Shiitake, Hazakura Kabocha Simmered, and Color-Simmered Fuki

The simmered course has three parts: sakura shrimp and spring daikon hakata-ni, tokobushi-style scored shiitake, and hazakura kabocha simmered…

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

White miso broth, yellowtail temari-style shiratama dumplings

This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Corn surinagashi

A soup course. For the purple sweet potato kuzu dumpling, since purple sweet potato alone gives too dark a color, it is mixed half and half with…

Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Unagi Inro-ni

Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…

Pumpkin Fondue

This is the simmered course: pumpkin fondue. Since I'm from Miyagi Prefecture, I shaped the pumpkin into the helmet of Date Masamune, the 'One-Eyed…