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Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Chilled Tomato Sōmen

This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

• Serves 1 · ¥138

• Cook time 8 min

Rikyu-style sea bream dressed with kombu

I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…

• Serves 1 · ¥300

• Cook time 10 min

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

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

Mushroom shira-ae, sweetfish oil-steamed, shrimp kimi-zushi, abalone sansho-ni, apricot naruto, kazunoko-konbu kan, ginkgo tamago

This is an appetizer course. Since it's a September menu, I plated it in a round silver vessel meant to evoke the moon. For the mushroom shira-ae, I…

• ¥900

• Cook time 1 hr

Scallop yakishimo

This is scallop that's been seared, then ice-chilled. It's plated with grilled matsutake mushroom, garland chrysanthemum, Sakamoto chrysanthemum, and…

• ¥600

• Cook time 15 min

Eel arima-ni, Naruto-style winter melon, stuffed mini tomato

Finally, this is an assortment of simmered vegetables. For the stuffed mini tomato, after prepping it, I stuff it with steamed and sieved mountain…

• ¥35,000

• Cook time 3 hr

Fragrant steamed spiny lobster

This is a mid-course dish. The fragrant steamed spiny lobster is a dish I make for celebratory occasions, and it's a piece that's popular with guests…

• ¥20,000

• Cook time 40 min

Sea bass salad style, abalone saikyo-yaki, sweetfish shio-koji-yaki

Next is a grilled course. The sea bass salad style is built on the sudachi dressing we use for the sashimi salad we serve at the restaurant. It's…

Pike conger eel wakasa-yaki

Next is a soup course. For the hamo wakasa-yaki, when grilling the hamo, I dust it lightly with potato starch before grilling. Adding the potato…

• ¥25,000

• Cook time 1 hr

Edomae oil-cured silver salmon, giant Pacific octopus kuzu-tataki, Kuroge wagyu ichimatsu-maki, potato somen, kisu kosen-age, corn chawanmushi, fava bean and rice-porridge simmer, tomato yose, bitter melon agebitashi

This is an assorted small-bowl course. The Kuroge wagyu ichimatsu-maki with garlic toast uses Takao soy sauce, which we often use for grilled meat…

Pike conger eel suki hot pot

Finally, this is a hot-pot dish. Hamo-shabu is common, but at our restaurant we often serve hamo suki in summer. We quick-blanch the whole hamo, then…

• ¥500

• Cook time 2 hr

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Corn surinagashi, edamame mochi

This is a clear-soup course. For the corn surinagashi: August is the best time of year to eat corn, and the yellow of the corn against the green of…

Duck jibu-ni, sweet-simmered tomato

Being from Kanazawa city, Ishikawa prefecture, I thought it would be nice to have a duck jibu-ni ma…

• Serves 1 · ¥190

• Cook time 20 min

Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

Open-country-style cuisine

This is an attempt to develop ambitious Japanese cuisine by flexibly incorporating overseas tastes into Japanese food — which has a distinctive…

High-heat steamed spiny lobster, black abalone damashi-ni

For the high-heat steamed spiny lobster: live spiny lobster is already delicious enough on its own, so I simply split it in half, sprinkled it with…

• ¥2,958

• Cook time 15 min

Charcoal-grilled Koshu wagyu, Kamo eggplant oranda-ni, fig furofuki

For the charcoal-grilled Koshu wagyu: to bring out the quality of Koshu wagyu, a specialty of the prefecture, I simply grilled it over charcoal…

• ¥1,058

• Cook time 30 min

Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa

For the Narusawa-village corn tamajime: in Yamanashi prefecture, where I work, this is the season when sweet, delicious corn is harvested, so rather…

• ¥418

• Cook time 20 min

Straw-Grilled Wild Boar

Straw-grilled wild boar is a dish where thicker-cut boar loin is grilled boldly over burning straw, and the savory aroma of the burning straw stirs…

• ¥732

• Cook time 15 min

Softshell turtle medicinal soup

This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…

• ¥550

• Cook time 20 min

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min