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Soy milk and wakame Hakata-style layered terrine, hot-oil-blanched maki-grade prawn

For the soy milk and wakame Hakata-style layered terrine, I blanch fresh wakame to bring out its color, simmer it in clear-soup base until completely…

Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

This is the agemono (fried course). For the shrimp tawara-age, sandwich bread is placed in the freezer until slightly firm, then thinly sliced; it is…

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…

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Shrimp and zenmai in green-herb dressing; sea bream shiokara with nagaimo somen; squid and raw bottarga dressing; halfbeak; ark shell with Suizenji nori

These are five types of dressed dishes. The shrimp and fern shoot in green-herb dressing is finished in the manner of a tofu-based dressing. For the…

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Cool-Breeze Jelly

We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.

Bamboo Shoot Potage, and Other Dishes

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock

The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Persimmon cup with first ice, baby eggplant and arrowhead bulb, tree-ring salmon and yuba roll

For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…

Turnip and shark fin egg custard, shrimp tsukune with usugaki garnish, cod roe wrapped in yuba, shrimp-shaped taro simmered to soak

For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Braised Pork Belly with Spring Vegetables

This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

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…

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Shrimp fish-paste dumpling deep-fried in a light paper-like coating, black soybean deep-fried with a dappled coating, pine-cone-scored arrowhead tuber, young bracken fern, deep-fried burdock, red-and-white noodle crisps, land saltwort deep-fried in a light egg-white batter, and yam bulbils deep-fried in a light egg-white batter

This is the deep-fried course. For the shrimp shinjo hosho-age, the shrimp shinjo paste is piped into a mountain yam base. Where it would normally be…