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Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Oil-Steamed Sea Bass

This is a steamed course, designed with couples in their fifties and sixties in mind. For the oil-steamed sea bass, since sea bass has little fat and…

• ¥500

• Cook time 50 min

Kisu and Summer Vegetable Kakiage, and Kisu Hasami-Age

For the whiting and summer vegetable kakiage, I wanted to bring out the natural umami of the whiting, so I combined it with shiso, myoga, and corn —…

• ¥560

• Cook time 30 min

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

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr

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

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

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

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.

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…

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

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

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

Torigai and Mizunasu Clear Soup

This dish combines ark shell, a prized ingredient known as a springtime-to-early-summer delicacy, with mizunasu (a mild, juicy eggplant variety from…

• Serves 1 · ¥1,500

• Cook time 1 days

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

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

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

Young sea bass grilled Rikyū-style with sesame

For the grilled course, I designed it with couples in their forties in mind, around the concept of “an encounter with texture.” Customers in their…

• ¥320

• Cook time 50 min

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

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