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Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Yellowtail and Turnip with Koji, Yellowtail Shabu-Shabu, Yellowtail and Root Vegetable Terrine, Yellowtail Namerou, Yellowtail Tsugaru-Style Salad

Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…

Snow crab and yuba hiryōzu

This is the simmered course: snow crab and yuba hiryōzu — a deep-fried tofu fritter mixed with vegetables. Alongside it are vegetables simmered to…

Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Swimming Crab with Tomato Jelly

Last is the vinegared dish. For the swimming crab and tomato jelly, the tomatoes used are yellow tomatoes grown in Hiroshima. Compared to ordinary…

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

Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

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.

Smoked Pacific saury

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 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…

Yellowtail and daikon, abalone pan-simmered in sake, herring roe on kombu

This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…

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…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…