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Sea bream and turnip

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…

• ¥700

• Cook time 4 hr

Octopus, reimagined, deep-fried arrowhead bulb, white shrimp dressed with fermented fish innards, mizuna steeped with nori, sesame tofu with amber sauce, green beans dressed with sesame, deep-fried ginkgo nuts, eel cheese egg, and grilled sea urchin

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…

• ¥1,946

• Cook time 4 hr

Late-season pike conger kakiage, maki-grade kuruma prawn and salted sea cucumber intestines yōrō-age, fragrant edamame threaded juzu-bead style, leaf-shaped natto

As for the nagori hamo kakiage, once October arrives, hamo is nearing the end of its season, so I named it 'nagori hamo kakiage.' I find it comes out…

• ¥650

• Cook time 1 hr

Fermented squid sake hot pot

For the cheese tofu in black-tea crystal, I paired the cheese tofu we usually serve at the restaurant with a black tea that pairs well with cheese…

• ¥450

• Cook time 50 min

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

• Serves 1 · ¥450

• Cook time 30 min

Fermented sea bream sashimi, topped with jellied fish broth

For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

• Serves 1 · ¥120

• Cook time 8 hr

Seared Wagyu Cured in Rice-Bran Pickle

As for the seared wagyu cured in nukazuke (rice-bran pickle), the umami inherent to wagyu layers together with the flavor and aroma of the fermented…

• ¥3,760

• Cook time 40 min

Sake Hot Pot

We often serve sakenabe around the time yellowtail comes into season. Dimming the lights in the tatami room and lighting the pot at the table makes…

• ¥5,110

• Cook time 1 hr

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Grilled Female Snow Crab with Egg-Miso

The grilled female snow crab with egg-miso is a standard on our menu — it eats well and looks good, so during the season we serve it often as a…

• ¥797

• Cook time 20 min

Pan-simmered shimeji mushrooms dressed with rice-bran-pickled tofu and fermented tofu, seared rice-bran-pickled whale blubber, seared dried sea cucumber roe

For the pan-simmered shimeji mushrooms dressed with nukazuke tofu and fermented tofu, the star of this dish is the nukadoko (fermented rice-bran…

• ¥1,957

• Cook time 20 min

Deep-Fried Pufferfish Cake, Deep-Fried Sweet Potato, Bountiful-Harvest Style

The deep-fried fugu cake has no bones and is easy to eat, so it's especially popular with our female guests. For the sweet potato, bountiful-harvest…

• ¥400

• Cook time 40 min

Tree-Ring Roll of Beltfish and Autumn Daikon

Since beltfish is a delicately flavored fish, for the beltfish and autumn daikon tree-ring roll I seasoned it with white miso, which is often used…

• ¥320

• Cook time 25 min

Ise lobster in kanzuri sauce, quick-simmered rock tripe, roasted venison, miso-marinated Mimolette cheese, rice-bran-pickled figs

Since I'm originally from Niigata, for the Ise lobster in kanzuri sauce I combined kanzuri — a versatile seasoning used widely back home — with a…

• ¥1,150

• Cook time 30 min

Sticky-Vegetable Dashi Jelly, Buckwheat-Groat Tofu, Chrysanthemum Vinegared Salad

The sticky-vegetable jelly isn't something often used in kaiseki cuisine, but I made it centered on natto (fermented soybeans), a food that's a…

• ¥480

• Cook time 1 hr

Pike Conger Eel and Matsutake Simmered in Fragrant Tea

This is a simmered dish. I made the hamo and matsutake simmered in fragrant tea because I wanted guests to taste the ingredients' original flavor…

• ¥420

• Cook time 1 hr

Slow-Roasted Wagyu

As for the slow-roasted wagyu, when it comes to meat I think everyone can choose the serving method they prefer. At our restaurant we also offer…

• ¥650

• Cook time 2 hr

Rikyu-Style Sesame-Seared Bonito, Fermented Mustard Vinegar-Miso

The Rikyu-style sesame-seared bonito is served as sashimi, and I have guests enjoy it with fermented mustard vinegar-miso. For the fermented mustard…

• ¥480

• Cook time 1 hr

Cheese Pureed Soup

This is a clear-soup course. The cheese surinagashi is a soup made with cheese. I use mild mascarpone, finishing it to have the feel of a cream soup…

• ¥320

• Cook time 40 min

Chicken kamameshi with truffle flavor

I made this as chicken pot rice in an individual-portion small pot. First, I sear the skin of the free-range chicken thigh until nicely browned, then…

• ¥400

• Cook time 25 min

Swimming crab and mushroom hiryozu

This is a simmered dish. For the swimming crab and mushroom fried tofu fritter: after steaming the swimming crab, I pick out the meat, mix it with…

• ¥400

• Cook time 1 hr

Beltfish oil-seared

This is a grilled course. For the tachiuo oil-seared: I season the tachiuo with salt and pepper, dust it with wheat flour, sear it, and add a little…

• ¥900

• Cook time 20 min

Using Oil as the Sixth Taste

"The umami of oil" is drawing attention as a new taste sensation following the traditional five basic tastes. Could making skillful use of this…

Oil-grilled sea bass

The conventional oil-grilling method is delicious too, but I wanted to make a grilled dish that brings in the deliciousness of oil from a different…

• Serves 2 · ¥400

• Cook time 15 min