SEARCH

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Chilled grilled conger eel

This meal course is something like rice with dashi poured over it, and it is very well received by our guests. We top it with conger eel that has…

Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape

These dishes make the most of the fat content in each part of the anago.

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Thin-sliced layered turnip, carrot

This is the simmered course. For the roe-bearing ayu arima-ni — simmered with whole sanshō peppercorns in the style associated with Arima — the…

Twin-fillet conger eel terrine

This is a chilled simmered dish. First, regarding the green plums: as we served at the previous exhibition as well, we freeze them completely for two…

Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Breaded Conger Eel

Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…