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Shrimp fish-paste dumpling, grilled matsutake

This is a clear-soup course. For the shrimp shinjo, saimaki prawns (small kuruma prawns) are roughly chopped with a knife and mixed with mountain…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Pork Belly Simmered in Sake Lees

This is the simmered course. For the pork belly simmered in sake lees, I had previously salt-cured the pork belly directly, but a colleague from…

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Sweet-Simmered Yatsugashira Taro

This is the simmered course. I wash the yatsugashira (a large branching taro), let it dry overnight, then simmer it. Once it comes to a boil I add…

Tilefish steamed with autumn colors

This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Oyster Kuzu-Set Chakin

The clear-soup course is oyster kuzu-set chakin. Fresh oysters are shucked and rubbed clean with grated daikon, then quickly blanched for about five…

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…

Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…

Seared cornetfish

This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.

• ¥420

• Cook time 30 min

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Kuruma prawn and Japanese parsley in a yam dressing

This is the kuruma prawn and Japanese parsley in yam dressing. We remove the head and back vein from 60-70g kuruma prawns, deep-fry them, and drop…

Light Kuzu-Thickened Soup

This is the clear-soup course. For the tilefish steamed with turnip, grated turnip is mixed with glutinous rice flour and steamed slowly at 90°C for…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Kashima clam fish-paste dumpling