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Wild Boar Meat

Wild boar meat is high in protein, low in calories, and rich in collagen, and is a meat that you ca…

Winter melon and conger eel fried-tofu roll, golden-simmered spiny lobster, abalone with grated daikon in stone-wall style, taro stuffed with sea urchin

The winter melon and conger eel shinoda-maki was created from a wish to let guests enjoy winter melon — said to cool the body — in a dish that looks…

Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried

We made the Nanko plum, coated in crisp rice-cracker crumbs and deep-fried, with the image of rice in tea with pickled plum in mind. Soaking the…

• ¥250

• Cook time 1 hr

Sea Bass Grilled with Turmeric, Summer Duck Grilled with Sansho Pepper, Fig Roasted with Tamari Soy Sauce, Manganji Peppers Stuffed with Crab

For the sea bass grilled with turmeric, we gave sea bass in season a turmeric flavor so that even guests without much appetite can enjoy it. Staging…

• ¥700

• Cook time 2 hr

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr

Pike Conger Shabu-Shabu

This is the small hot-pot course. For the ice tofu, freezing the tofu once and then thawing it in the refrigerator draws out its moisture…

• ¥720

• Cook time 45 min

Round Eggplant Simmered with Lemon, Conger Eel Teriyaki, Glazed Simmered Shrimp, Tomato Simmered in Honey, White-Simmered Lotus Root, Savory Okra, Corn Cut into a White Fan, Honey Lemon

For the corn cut into a white fan, peeling the corn kernels off straight away makes them come apart, but letting the steamed corn rest overnight lets…

• ¥550

• Cook time 20 min

Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu

For the eel steamed Shinshu-style, we top it with soba-gaki — a buckwheat dumpling — to bring out a character distinctive to a soba restaurant…

• ¥1,500

• Cook time 50 min

Tempura in Clear Broth

This is the soup course. Many guests order the item called "tenuki" at the restaurant — where the soba is left out and only the tempura is enjoyed in…

• ¥200

• Cook time 10 min

Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

Pike Conger and Herb Smoked Japanese-Style Rice Burger

The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…

Kamo Eggplant Grilled with Herb Miso Glaze

For the Kamo eggplant grilled with herb miso glaze, we use two kinds of miso. The rosehip miso: rosehip contains twenty times the vitamin content of…

Corn Mousse, Sea Urchin and Chamomile Gelée

The corn mousse lets guests enjoy the sweetness of the corn in a refreshing way, through the fragrance of chamomile. We used soy milk rather than…

Tomato Served in Its Own Shell, Steamed Abalone, Jade Eggplant

For the steamed abalone, we tried sandwiching it between daikon and rosemary and steaming it, but since abalone already has a strong scent of the…

Tofu-Wrapped Grilled Offal — a Favorite of the Boss

I used offal, which the boss at the dojo I've long been indebted to is fond of, and named the dish accordingly. I rehydrate the offal in a pressure…

• Serves 2 · ¥110

• Cook time 20 min

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 min

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Horse Mackerel Tsumire Soup

This is the soup course. The horse mackerel tsumire soup uses local horse mackerel caught at Hayakawa Fishing Port in Odawara. We normally use ginger…

King Crab and Asparagus, Reins-Style Deep-Fry

For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…

Softshell Turtle in Kuzu Tofu, Chakin-Style

For the softshell turtle in kuzu tofu, chakin-style, we placed softshell turtle inside kuzu tofu made with kuzu, a Japanese herb, and gathered it…

Young Sea Bass Pan-Seared in Oil, Manganji Peppers Tossed with Bonito Powder, Fig Wrapped in Prosciutto

For the young sea bass pan-seared in oil: young sea bass has little natural fat, so adding richness with olive oil makes for a more satisfying dish…

Pike Conger Dusted with Kuzu Starch

This is the soup course. For the pike conger dusted with kuzu starch, we used kuzu — a Japanese herb — to coat the pike conger, which is in season in…

Threeline Grunt Steamed with Sake, Thyme Sauce

With the threeline grunt steamed with sake, salting the fish first to remove its odor is essential. Taking away the excess odor lets the fragrance of…