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Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Round eggplant oil-steamed with burnt sesame-soy sauce

The origin of Japanese cuisine lies in enjoying the aroma and taste of ingredients and the passing of the seasons. However, as diversification of…

• Serves 5 · ¥980

• Cook time 30 min

Tomato in aromatic marinade

This is the tomato in aromatic marinade we make at Yonemura, where I work. We char bell peppers well over charcoal until the skin turns completely…

• Serves 1 · ¥250

• Cook time 1 hr

Isaki and Tomato Aspic

This is an appetizer course. For the isaki and tomato aspic, when making the tomato tofu, the tomato is seeded and blended, then — without squeezing…

• ¥480

• Cook time 40 min

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Malabar spinach and chrysanthemum, blanched in dashi (white eggplant, scallop cream sauce, okra blanched in dashi)

Malabar spinach is a summer vegetable that's highly nutritious and has a bit of natural stickiness. As autumn approaches, the stems grow tough, so…

Pike conger and shrimp Yoshino-ni, furofuki winter melon

The hamo (pike conger) and shrimp yoshino-ni is a dish where each ingredient's flavor layers with the eggplant and corn, so every individual taste…

• ¥695

• Cook time 1 hr

Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Abalone Somen

Served coolly in a glass vessel.

Kamo eggplant pureed soup

This dish uses no seasonings whatsoever. I thought that if a cook can draw out an ingredient's own character — its five tastes and aroma — to the…

• Serves 1 · ¥482

• Cook time 40 min

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Eel and Agedashi Tofu

It's important to time the eel's grilling to finish together with the tofu's frying, so guests can enjoy the exquisite tenderness of both the tofu…

• Serves 4 · ¥2,000

• Cook time 25 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Shironasu and Fig Dengaku

White eggplant, despite its appearance, has a surprisingly firm skin, yet inside it's meltingly soft, and it's characterized by a stronger flavor…

Awaji beef, curry-spiced simmer

Awaji Beef Indo-ni (curry-spiced simmer) cooks the Awaji beef slowly at low temperature, leaving it moist and tender while deepening its umami. The…

• Serves 1 · ¥730

• Cook time 2 hr

Milk-Washed Punch

This is the sweet course. The Milk-Washed Punch is cocktail-like work: some guests from overseas like to have a little something to drink at the end…

• Serves 1 · ¥396

• Cook time 1 days

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root

For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restuff it with lotus root, and steam it back into its…

• Serves 1 · ¥865

• Cook time 15 min

Deep-sea snapper kenchin-style grilled, sweetfish grilled with water pepper leaf, pike conger grilled with plum-scented meringue, scallop and sea urchin grilled, king oyster mushroom wrapped in pork

This is the grilled course. For the onagadai kenchin-style grilled, rinse the onagadai, butterfly it open, salt it, and marinate it in light soy…

Hakata Wagyu Sukiyaki Rice Bowl

This time, we developed a dish featuring Hakata wagyu. For the sukiyaki rice bowl, mindful of the time between cooking and serving, we use rib roast…

• Serves 2 · ¥900

• Cook time 2 hr

Two-topping deep-fried shrimp shinjo (Large-Batch Cooking)

This is a shrimp shinjo — a fish-paste dumpling — prepared futami-age style, fried two different ways. Here, I used Suzuhiro Kamaboko's "all-purpose…

• Serves 1 · ¥250

• Cook time 30 min

Wagyu and round eggplant, cold shabu-shabu style

This is a chilled course. Here too we use eggplant. The eggplant is peeled, deep-fried, then steeped in a soy sauce with Chinese-style vinegar and…

Akamachi Steamed with Awamori

For the prized Okinawan deep-sea snapper steamed with awamori, an Okinawan distilled spirit, the key is not to over-steam it. It's a delicately…

• ¥550

• Cook time 1 min

Awaji onion and winter melon pureed potage

Because Awaji Island blooms with flowers through all four seasons and is known as the ‘Island of Flowers,’ I am mindful of how to make use of…

• Serves 1 · ¥787

• Cook time 1 hr