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Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

Tilefish, Shinshu-style steamed

Kurosatsuma chicken, Kaga-style simmered dish

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Savory steamed egg custard with tofu

This is an appetizer. For the Kuya-mushi, we make the savory egg custard base from egg yolk and oyster dashi, then separately work kombu dashi, soy…

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Salmon Roe Marinated in Soy Sauce

This is the rice course. Our restaurant usually serves tai chazuke, but since we use a lot of sea bream in the grilled and sashimi courses, I chose…

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…

Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating

Cod steamed with grated turnip, grilled cod milt

Grilled Sea Cucumber

Layered star flounder with salted sea urchin

For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…

Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

• Serves 5 · ¥1,000

• Cook time 1 hr

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Matsusaka beef rare shoulder cut, seared sashimi

This is the sashimi course. Since the restaurant is a steakhouse, I thought the sashimi course, too, should be beef, and designed the menu around…

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

This is the grilled course. For the seared abalone with turnip pasta-style, the abalone is cooked sous-vide. This results in very little shrinkage…

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 —…

Sado Island raw oyster in amber jelly, persimmon shell presentation, kinu-otome taro boiled in its skin, nanban shrimp with fermented salted-roe dressing, smoked salmon

Spring vegetables, Ogawa-mushi

For the wasabi leaf in the spring vegetable ogawa-mushi: pack it into a jar, pour in hot water, and shake it well — this brings out a strong…