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Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Dawn-pink chakin-wrapped tofu, cherry-simmered baby octopus, wagyu and mountain vegetable roll

These are the three appetizer dishes. For the cherry-simmered baby octopus, the octopus is prepped, its ink rinsed away, and rinsed in water. It is…

Crab pureed soup with light kuzu thickening, clam fish-paste dumpling

This dish is the clam shinjo soup course. I felt that a plain ushio-jiru, a clear broth seasoned simply with salt, made only with clams would be…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Abalone Duo, Layered

This is the clear-soup course. The usual method for green plums is to prick them all over with a needle and soak them in salt water, but the key here…

Pike Conger Dusted with Kuzu Starch

This is the soup course. For the pike conger dusted with kuzu starch, we used kuzu — a Japanese herb — to coat the pike conger, which is in season in…

Spiny lobster simmered in the shell, saikyo-miso style

This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…

• ¥1,200

• Cook time 30 min

Kamo eggplant and beef, miso-glazed grilled skewers

This is the simmered course, Kamo eggplant with simmered beef miso. My workplace is centred on Japanese cuisine, but many guests prefer standing…

Butterbur in salad dressing, clam sushi, bamboo shoot inner lining with salted seafood dressing

This is course one. As for the clam sushi — at our restaurant we always include sushi in the first course. Guests generally start drinking around six…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Beltfish, sake-grilled; fat greenling grilled with sansho leaf; black-pepper grilled beef with watercress sauce; round eggplant and foie gras, grilled

This is the grilled course. For customers visiting from overseas, or groups of women out for a get-together, we serve this dish arranged together on…

Fat greenling steamed with cherry-blossom fragrance

This is the soup course. For the clear-soup-style fat-greenling cherry-blossom steamed dish, I reconstitute coarse glutinous-rice flour by soaking it…

Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

Three-Color Diamond Tofu

This is the clear-soup course. The three-color diamond tofu is an egg tofu, a steamed egg custard. The bottom-most green layer uses parsley — parsley…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Beef Loin Saikyo-yaki

This course, meant to encourage drinking, is beef loin grilled after marinating in sweet white miso. We hope you'll enjoy it together with miso —…

June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp

This is the simmered course. The simmered minazuki tofu with egg yolk, prepared for June, is made by rehydrating azuki beans without breaking them…

Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter

Grilled Clam Variation, Sawara Cherry-Blossom Grill

This is the grilled course. For the grilled clam variation, the clam is first cooked through in sake diluted with water, given a little color under…

Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth

This is the simmered course. For the tree-ring bamboo shoot, I prepare the bamboo shoot, peel it into a thin continuous sheet, parboil it, and simmer…