SEARCH

Hitachi akisoba buckwheat

Conger eel steamed rice

Octopus simmered in fish sauce

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Turnip Daruma Anpei, Tilefish, Plum-Blossom Shinjo

For the soup course: turnip daruma anpei. I add a generous amount of grated turnip to the fish-paste dumpling mixture to make a soft anpei-style…

Grilled Tiger Pufferfish Milt, Shredded Pufferfish and Napa Cabbage Roll

This is the clear-soup course. In a nod to Toyota Motor Corporation's head office in Aichi Prefecture, I made a clear fish-and-salt soup using wild…

Molded tomato, black sesame tofu

The clear-soup style bowl uses a first-extraction dashi of bonito and kombu. For the molded tomato, peeling the skin afterwards means the knife cuts…

Kinki Rockfish with Sake-Lees Flavor, Enoki Mushroom Surinagashi

Now for the clear soup course. For the enoki mushroom surinagashi, a pureed potage-style soup, we take dashi made from fish and shellfish bones and…

Kuzu-dusted pike conger, grilled minazuki-style rice cake

The hamo (pike conger) is bone-scored as usual, dusted with kuzu starch, and boiled in kombu-infused water. The minazuki yaki-mochi is cut into the…

Pufferfish served in a yuzu shell, tilefish steamed with grated turnip, apple dressed with grated daikon

Our proprietress practices Japanese traditional dance, and the vocal calls given during the performance are known as interjecting calls. At our…

Pufferfish, Yoshino-style

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Mamekozou pea puree soup

Marbled Yoshino Kuzu Set

This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…

• ¥330

• Cook time 45 min

Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens

This is a mixed simmered assortment. Centred on three ingredients -- burdock, turnip, and taro -- it combines three simmering styles — a…

Cod soft fish-paste dumpling

This is the clear-soup course, 'Taisetsu,' meaning Great Snow. Anpei, as in cod anpei, is a preparation even softer than hanpen (poached fish cake)…

Young sea bass, oil-seared

Soup two is a clear broth. For the oil-seared fukko, the skin has a somewhat strong character, so we poured oil at about 180°C over the skin side to…