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Swimming crab pureed soup

This dish is built around seafood at the end of its winter season. The end-of-season ingredient used here is swimming crab, served as a clear-soup…

• Serves 20 · ¥370

• Cook time 1 hr

Cherry-blossom turnip, tilefish sakura-steamed, ball-shaped potato

Three small simmered dishes. For the cherry-blossom turnip, the turnip is carved with a knife into a cherry-blossom shape, filled with sakura shrimp…

• Serves 10 · ¥1,300

• Cook time 40 min

Kisu Senbei, Kuruma Prawn Kimi-Age, and Young Rakkyo Kimi-Age

Kisu (Japanese whiting) senbei is kisu deep-fried into a cracker shape and served with matcha salt, finished to feel light and fresh, fitting for…

• ¥700

• Cook time 1 hr

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese

This is the grilled hassun course (assorted grilled items). For the wind-dried kichiji charcoal-grilled, I rinse the kichiji, soak it for about an…

• ¥1,500

• Cook time 40 min

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Matsusaka beef fillet shabu-shabu, May vegetable roll

This is a palate-changer course. For the Matsusaka beef fillet shabu-shabu, May vegetable roll, the beef fillet is put into a steam convection oven…

Somen-style Chinese yam noodles topped with eggplant miso, bamboo shoot shumai, oven-baked shiitake mushroom, sweetened fava bean puree

This is the appetizer course. The tricolour diamond of lily-bulb paste is made by kneading lily-bulb paste with sugar and salt, then dividing it into…

Wild Mountain Vegetables from Shinshū

The new-onion sauce used to dress the wild mountain vegetables is made by blending new-crop onions and cooking them to bring out their sweetness…

Mock eel raft, snow crab grilled with a grated daikon glaze, coin-shaped salmon and corned beef cheese, five-color potato sushi in a twisted rein shape, petit tomato stuffed and grilled

This is the appetizer course. For the damselfish chimaki-zushi (sushi shaped like a bamboo-leaf-wrapped dumpling), the sushi rice is mixed with a…

Tomato and soy milk kneaded tofu

The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

New-Greenery Style, Sea Bream Milt Tofu

This is the clear-soup course. After sautéing the spinach, I add a pinch of salt, bind it with egg white, cool it quickly, blend it, and pass it…

Rolled yellowtail namasu, horse meat wrapped in yuba, taro and mentaiko naruto-roll, chicken liver, cheese, and foie gras terrine in red wine, autumn-leaf tofu, mochi ginkgo nut, fig hakata terrine

These are the appetizers. For the rolled yellowtail namasu, I chop dried persimmon with a knife, knead it by hand, and bind it with a small amount of…

Grilled Eggplant Dressed in Shellfish Bisque

For the grilled eggplant dressed in shellfish bisque, shrimp and crab shells are roasted until fragrant, then brandy is added to carry that aroma…

Water shield, yōrō-style jelly

This is an appetizer (sakizuke) — junsai in yōrō-style jelly. Since junsai is quite watery, it is best to drain it well before setting it into the…

Winter melon steamed dumpling

This is a chilled dish. For the winter melon manjū, the winter melon is peeled, salted, then blanched and refreshed in hot water. After that, it is…

Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi

For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…

Persimmon and turnip in a binro-style dressing, kabosu-shell cup with seared kombu-cured pufferfish, chestnut-burr mound of white-puffed deep-fried sweet chestnut paste, crab cake baked with a poppy-seed-studded cracked top, roe-bearing ayu kelp roll, stone-wall-arranged yam bulbils, skewered

For the appetizer's seared kombu-cured fugu, I take fugu that has been kombu-cured in the usual way, sear the surface, and serve it together with a…

Tender-Simmered Sea Cucumber

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Autumn pike conger eel tamaji-mushi

This is a variation on the soup course. The autumn hamo tamaji-mushi, mushroom style, uses porcini mushrooms to draw the dashi, which is combined…

• ¥600

• Cook time 30 min

Layered Seafood Treasures

A repeat-visit dish for guests in their twenties and thirties The satisfying bite and flavor changes only seafood can give Given this theme, I first…

• Serves 1 · ¥800

• Cook time 40 min

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Spring sea bream and crab roll, deep-fried; herring-roe wakame, Tosa-style deep-fried; angelica tree shoot

Splendid alfonsino lightly simmered, steamed potato dumpling, mountain asparagus simmered pale, butterbur sprout

The golden-eye snapper lightly simmered is also an application of my head chef's technique. My chef often prepared filefish with a light simmer, but…