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Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Eel deep-fried wrapped in yuba

This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…

• ¥600

• Cook time 20 min

Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry

The deep-fried course is a two-way potato variation fry. For the shrimp shinjo dumpling kōsen-style deep-fry, I make a shrimp shinjo without onion…

• ¥280

• Cook time 20 min

Three-color kuzu-suisen

Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…

Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Deep-fried young sweetfish, shrimp yolk-fry, fried sea bass

A deep-fried course. The tomato-onion dressing served with the fried sea bass is made mostly from rice porridge: leftover rice is repurposed, with…

Sakura shrimp spring rolls, moss-ball-shaped scallop, butterbur in light batter

This is the deep-fried course. The sakura shrimp used in the spring rolls are caught this time of year, from April to June, in Suruga Bay off the Izu…

Sirloin grilled in large flat cuts, thick-cut chuck flap, outer short-plate cut grilled with dashi

This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

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…

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…

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…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Butterfish grilled with yuzu fragrance, Ise spiny lobster with shredded white scallion, eternally simmered tenjō kombu

This is the grilled course. The seared yuzu accompanying the butterfish grilled with yuzu fragrance was seared because grilling intensifies yuzu's…

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Pike conger, saikyo-miso yuan marinade, cedar-plank grilled

This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

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…

Wind-dried pike conger

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Wind-Dried Conger Eel

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Kanō-gani Dressed in Crab Miso

For this vinegared course, I had really wanted to feature a crab called ōgon-gani (golden crab), but I could not obtain any, so I use Kanō-gani, a…

Seared-skin fugu sashimi

The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…