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Golden-eye snapper crisp

For the golden-eye snapper crisp, we roll the golden-eye snapper paper-thin, like fine washi paper, and fry it in refined oil at high heat until it…

Splendid alfonsino lightly simmered, steamed potato dumpling, mountain asparagus simmered pale, butterbur sprout

The golden-eye snapper lightly simmered is also an application of my head chef's technique. My chef often prepared filefish with a light simmer, but…

Spanish mackerel grilled in a spring-mountain style, clam grilled with tofu skin, bamboo shoot grilled with sansho leaf, apricot wafer confection

The Spanish mackerel grilled in a spring-mountain style expresses a scene from my hometown. As for the clam grilled with yuba, if you simply grill…

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Conger eel roll with spring greens, urui dusted with kuzu starch, sweet shrimp tossed with shuto, three-color cheese terrine, baby turban shell baked with cream

The conger eel roll with spring greens came from wanting to make the most of lettuce's fresh green color, and is an application of our usual…

Turnip steamed with soy milk

This is the appetizer course. The key to the turnip steamed with soy milk is the turnip's moisture. After grating the turnip, we lightly squeeze out…

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

New bamboo shoot grilled in beef lard

This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

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…

End-of-season pufferfish and wagyu, assorted preparations: miso-bed-pickled rib-eye grilled over a wire net, seared rib-eye, pufferfish flesh-and-skin roll pintxos, cold-smoked pufferfish nigiri sushi, translucent-sliced pufferfish skin with cream cheese, saimaki shrimp marinated with spring citrus

The miso-bed-pickled rib-eye grilled over a wire net and the seared rib-eye both use the same single rib-eye; cooking it before pickling in miso…

Ball-shaped fritters with carrot, Japanese trefoil, and sakura shrimp, vinegar-cured barracuda deep-fried in a lattice of dried noodle strands, colorful fritter of long hijiki seaweed

This is the fried course. Frying the temari-age so it puffs up light and airy with air trapped inside takes skill, but if you fixate on getting a…

Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots

Fat greenling grilled with sansho leaf, bamboo shoot grilled in sweet white miso, mugwort fish-paste dumpling, kombu simmered in a rich broth and miso-pickled, lily-bulb wafer confection, chilled roast beef

This is the grilled course. The lily bulb monaka is said to be an old technique, in which we use an egg-yolk paste as the filling for the monaka…

Clam shinjo

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Cherry blossom cheese mousse, crab and mountain yam roll, seared and chilled marinated tuna

This is a set of three appetizers. For the cherry blossom cheese mousse, I desalt salt-pickled cherry leaves and bring 200g of cream cheese to room…

Clam Deep-Fried in the Shell

As for the clam deep-fried in the shell, when it comes to February, it's clams, isn't it. If you simply plate them in the shell as they are, they…

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

Tilefish with Fugu Milt in Kuzu

For the tilefish with fugu milt in kuzu, I salt the tilefish, rinse it with sake, and grill it. The shiitake is grilled and then rinsed with ponzu…

• ¥950

• Cook time 3 hr

Sashimi

For the sashimi course, this time it's seared Spanish mackerel and tuna. Since sandwiching in mibuna greens adds an accent to the flavor, I serve it…

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Whale meat pickled in miso, bottarga, sardines simmered with sansho pepper, chicken liver and cheese crackers, banded coral shrimp steeped in rice porridge, black konjac grilled in fragrant soy sauce, fava-bean dumpling shaped like a paper lantern, seared thick Kyoto-style fried tofu with butterbur miso, and crunchy pickled plum and crunchy udo, a mountain vegetable, on pine-needle skewers

Whale blubber loses its fat cleanly when you use Sado's 'Saigetsu' aged miso. For the whale meat pickled in miso, we parboil whale blubber in…

• ¥2,550

• Cook time 3 hr

Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min