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Chrysanthemum turnip simmered to absorb the broth, deep-fried and simmered tilefish

This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Tilefish rikyū-yaki, gaper clam moromi-yaki, jellied pufferfish broth, yuzu daikon wrapped in turnip

These are served together on one plate. The tilefish is marinated in a sake-soy marinade and finished rikyū-yaki style — a sesame-crusted grilling…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Shrimp-shaped taro manju, tilefish steamed with millet

This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

Steamed Lotus Root

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…

Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk

This is the simmered course. For the soy milk yaki-hitashi, I use not ordinary soy milk but a cream-like soy milk with its fat separated out — mild…

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Tilefish grilled with sea urchin, wild duck simmered in wine, shrimp-shaped taro soba noodles

For the grilled course, the tilefish grilled with sea urchin is made by filleting it into three pieces, cutting it further, steeping it for 20…

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans

This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…

Tilefish in a clear broth made from its own bones

This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…

Tilefish Shiba-mushi

The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…

Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…