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Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

Kuruma Shrimp Hōnen-maki

For the middle course, I wrapped it in a net-patterned spring-roll wrapper made with rice flour, and called it a bountiful-harvest roll. It's eaten…

Eggplant with a pine-bark finish, quick-blanched octopus, figs

These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More

For tilefish kombu-cured namasu, we kelp-cure the tilefish and serve it namasu-style with white tosazu and grated apple. For 'treasure of children'…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Grilled young sea bass with shuto, stuffed tomato, salt-simmered duck loin, and more

This is the grilled seasonal assortment course. For the grilled young sea bass with shuto: after preparing the young sea bass, thinking about how to…

Vinegar-cured Pacific saury with fermented bonito innards sauce, leaf-shaped taro, sesame-crusted sea bream grilled on a cedar plank, and more

Next are the celebratory dishes. For the vinegar-cured Pacific saury with shuto sauce, the saury is filleted, salted, rinsed in vinegar, and cut into…

Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Akebi platter; cod milt topped with grated turnip; flavor-grilled pen shell, and more

For the cod milt topped with grated turnip: raw cod milt is salted and left briefly, then rinsed in water to remove the sliminess. It's treated with…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Catfish escabeche, crucian carp simmered in sweet glaze, Suigo chicken fan-shaped bake, kuruma prawn grilled and steeped, pine-needle skewered ginkgo nuts

Bamboo shoot grilled in sweet white miso, baby turban shell in golden egg-yolk dressing

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Kuwai and Prawn, Grilled Horikawa Burdock Stuffed with Mallard, Shishigatani Pumpkin Simmered with Cowpeas

This is the appetizer course. The mallard duck meat inside the grilled Horikawa burdock is ground twice and worked thoroughly, with the thin tip end…

Oil-blanched drunken shrimp, abalone water kimchi, sea bream tortoiseshell, aromatic-marinated tuna

For the raw-fish course, this time we chose some unconventional items. Perhaps because appetite tends to drop in summer, it feels like fewer guests…

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…

Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

Five appetizers. For the kuruma prawn janome-gasa, a skewer is run through the kuruma prawn and it is curled, topped with wakame, wrapped up with…

Beans topped with cream cheese, kuruma prawn tossed in an Italian-style egg-yolk and fermented rice malt dressing, Kyoto rapeseed flower wrapped in prosciutto with baby onion, raw sea urchin in brine, deep-fried herring-roe wakame, snow crab fresh spring roll, and grilled bamboo shoot salad

For the black bean topped with cream cheese, plump up the black soybeans (kuromame) by soaking, then simmer them in a sweet syrup. Wrap the cream…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Pike conger in crystal jelly

Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…

June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp

This is the simmered course. The simmered minazuki tofu with egg yolk, prepared for June, is made by rehydrating azuki beans without breaking them…

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…