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One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Heshiko Jasmine Tea Chazuke

This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

• Serves 1 · ¥350

• Cook time 30 min

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

Autumn mackerel pressed into a kimono-shaped sushi, Pacific saury simmered Arima-style with sansho pepper, pinecone-cut arrowhead bulb, chestnut cracker, yam-bulbil fish-paste dumpling, persimmon wrapped paper-fold-style, persimmon-shaped quail egg, ginkgo-leaf-cut taro, maple-leaf-cut carrot, kuruma prawn deep-fried in a straw-bundle shape, pine-needle soba

Tilefish grilled with a sake-soy glaze, grilled horse meat loin, eggplant tofu, salmon wrapped in napa cabbage, golden lily bulb, fig pickled in lemon, sweet potato twisted-strip deep-fry, raw salmon roe marinated in soy sauce

For the grilled course's tilefish Wakasa-yaki, since the scales were removed from the tilefish, I tried grilling it slowly over low heat so the skin…

Niigata Noppe

A modern take on regional cuisine Original regional dish: Niigata noppe Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥1,000

• Cook time 2 hr

Simmered Beef in Miso

For the simmered beef chuck-eye roll (kata-rosu), I use several kinds of miso along with chicken-bone broth and other ingredients to build a…

• Serves 1 · ¥215

• Cook time 1 hr

Wheel-Shaped Wheat Gluten and Nanban Shrimp Shinjo, Hakata-Style

A modern take on regional cuisine Original regional dish: simmered wheel-shaped wheat gluten Looking back on the history of dishes that have been…

• Serves 4 · ¥298.6

• Cook time 1 hr

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…

Bamboo Shoot and Awaji Beef Horaku-Yaki

From our creative dishes using bamboo shoots, this is the additional course. "Tai Horaku-yaki" is a traditional dish of Awaji Island in which sea…

• Serves 1 · ¥2,240

• Cook time 2 days

Nori-Grilled Tiger Pufferfish Milt, New Bamboo Shoot and Jidori Chicken

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,500

• Cook time 5 hr

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

White Asparagus Steamed with Soy Milk

As for the white asparagus steamed with soy milk, I wanted to propose a health-conscious dish of the kind that has become notably popular in recent…

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Spring turnip, Japanese-style pot-au-feu

This is the simmered course. For the spring turnip Japanese-style pot-au-feu, we hollow out the turnip into a small kettle shape and fill it with…

Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. This is the simmered…

• Serves 1 · ¥290

• Cook time 2 hr

Autumn Mackerel Ichimatsu Sushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥600

• Cook time 2 hr

White tilefish, rolled and cut into mallet-shaped rounds, local alfonsino in a cloth-wrung purse shape

This is the simmered assortment course. As for the okitsudai kinuta-maki, okitsudai refers to white tilefish. This time, adding the extra step of…

• ¥840

• Cook time 2 hr

Wagyu roast, low-temperature cooked, marinated in fermented seasoning paste and soy sauce

This is the additional course. For the wagyu roast, I used hishio, miso-damari with garlic, and miso-damari with garlic and soy sauce to draw out the…

Sea Urchin Tofu

This is an appetizer course. Sea urchin tofu is not served in the conventional savory dashi. I made it using a tomato purée prepared from fruit…

• ¥656

• Cook time 30 min

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Deep-fried young sweetfish in new-tea batter, sea urchin deep-fried hosho-style

This is a fried dish course. For the young sweetfish in new tea batter, since new tea (shincha) comes out in May, I grind the new tea leaves and…

• ¥600

• Cook time 15 min

Swimming crab (gazami) mold

This is the steamed dish from Kochi's New Year cuisine. For Gazami Mold — swimming crab caught in Tosa Bay is called 'gazami' in Kochi Prefecture. I…

• Serves 1 · ¥870

• Cook time 1 hr