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Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

Tags & categories related to this post : October, November, August, September, light and refreshing, crisp and refreshing, simple, fruity, recipes…

• Serves 1 · ¥120

• Cook time 5 min

Kencho-Style Simmered Noodles

For the Kencho-style nimen, I wanted to make a dish using kenchin-jiru (a vegetable-and-tofu soup) said to have originated at Kencho-ji temple in…

• ¥200

• Cook time 2 hr

Tilefish with soft curdled tofu

For this dish, I make the oboro-dofu myself from soy milk and nigari (bittern), and pair it with amadai, which is at its best this time of year. It's…

• ¥600

• Cook time 10 min

Morikuchi daikon rolled in fried tofu, eggplant deep-fried and simmered, turnip stir-simmered

For the Morikuchi daikon shinoda-maki, I simmer the Morikuchi daikon, which pairs well with shinoda-maki and is at its seasonal best, in…

• ¥300

• Cook time 30 min

Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style

For the seko-gani dressed with white vinegar, I used seko-gani, which is at its best around December, adding a little vinegar to tofu and dressing it…

• ¥1,500

• Cook time 1 hr

Tsugaru Tofu, Marinated Abalone, Grilled Crab

Tsugaru tofu is entirely my own original creation. I kept the sweetness restrained and let a moderate tartness carry the dish, making it into a…

• ¥320

• Cook time 2 hr

Alfonsino grilled with miso-marinated tofu, flat baked tofu cake

For the kinmedai grilled with miso-marinated tofu, I deliberately avoided marinating the kinmedai itself in miso, and instead sandwiched it with…

• ¥520

• Cook time 2 hr

Simmered Tochio-style thick fried tofu, Pacific saury simmered with sansho pepper

This is a simmered dish. Tochio-age is a specialty of Nagaoka City in Niigata Prefecture, and I used it because fried tofu that large is quite…

• ¥210

• Cook time 1 hr

Shinshu tofu, monkfish liver simmered with lemon, pond smelt nanban-zuke

Shinshu tofu is made by adding bittern derived from moshio (a traditional seaweed-brine salt) to soy milk and steaming it until set; compared to…

• ¥540

• Cook time 1 hr

Uzumi-Style Pufferfish Tofu

For this dish: uzumi-dofu is a regional dish from Kyoto in which freshly cooked rice is placed over tofu and a white-miso-based dashi is poured over…

• ¥1,100

• Cook time 40 min

Quail Tofu

For the quail tofu, I combine ground quail meat with twice-ground chicken cartilage, form it into a ball, and wrap it in tofu, the cartilage is added…

• ¥850

• Cook time 50 min

Red-and-White Tofu

For the genpei tofu, I make tofu rolled and set into a bundle shape using mock tofu enriched with egg, and finish it as a grilled dish. The idea…

• ¥750

• Cook time 1 hr

Crab Tofu with Dried Sea Cucumber Roe Garnish

For the crab tofu with bachiko garnish, the idea behind it is a deep-fried tofu fritter. A plain crab tofu fritter wouldn't be very interesting on…

• ¥1,250

• Cook time 40 min

Deep-fried freeze-dried tofu sandwiched with soy pulp

For this dish, I press the simmered koya-dofu firmly to remove excess liquid, and simmer the okara until fairly firm, so it doesn't fall apart during…

• ¥250

• Cook time 1 hr

Deep-fried tofu fritter and moray eel with seaweed sauce

For this dish, I used shima-dofu (Okinawan firm tofu) in the hiryozu, so you can taste the flavor of the soybeans more directly than with regular…

• ¥300

• Cook time 1 hr

Kombu-cured Pacific cod

The tofuyo (Okinawan fermented tofu) I used for the tofuyo-shoyu has a strong aroma that many people find hard to enjoy, but turning it into a sauce…

• ¥500

• Cook time 20 min

Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin

Jimami tofu has a faint peanut aroma and a chewy texture, and can be enjoyed much like sesame tofu. For the frozen shima-dofu with shiso pesto…

• ¥700

• Cook time 2 hr

Anmitsu

For the anmitsu, I make agar jelly by simmering down a type of red seaweed, then plate it with salted beans dusted to a soft floury white, smooth…

• ¥500

• Cook time 2 hr

Simmered Noodles in Clarified Sanshu Miso Broth

For the nimen in clarified Sanshu-miso broth: if you add a little citric acid to the water when boiling thin wheat noodles, it keeps the starch from…

• ¥420

• Cook time 2 hr

Kumamoto Red Wagyu Beef Fillet Tempura

This dish is presented on a garnish bed styled after fallen pine needles. The menu lists it as Kumamoto Akaushi beef fillet tempura, but I actually…

• ¥6,749

• Cook time 3 hr

Blackthroat Seaperch, Seared and Simmered

This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…

• ¥1,760

• Cook time 1 hr

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr