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Furofuki daikon

This is furofuki daikon. Here we simmer it until tender and let it fully absorb the seasoning. It's something we always serve at our restaurant. The…

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Sukiyaki

This is the main tabletop dish. The meat for the sukiyaki is slaughtered by halal method at a meat-processing center. It's served with local seasonal…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Yellowtail and daikon, abalone pan-simmered in sake, herring roe on kombu

This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…

Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Black Abalone

For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Clam and egg-yolk shinjo, spring daikon and crab set with kuzu, oil-steamed rockfish

This is a takiawase, a simmered assortment. For the clam and egg-yolk shinjo, shinjo dishes tend to taste similar no matter what, so this time I…

Yellowtail and daikon

The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…

Octopus simmered in fish sauce

Raw octopus and cockle, quick hot-water rinse with ume paste

The sakizuke stands in for the sashimi course; the raw octopus and torigai are given only a quick hot-water rinse (yu-arai), just enough to lightly…

Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Red-and-white namasu, kombu-cured red cornetfish

Back to the appetizer course. For the kōhaku namasu: I rub daikon and carrot well with salt, rinse them, and repeat this process several times before…

• Serves 1 · ¥300

• Cook time 2 hr

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Cherry-Blossom Daikon Plate, Kombu-Cured Rapeseed Blossoms

The sashimi course is horsehair crab garnished with kombu-cured rapeseed blossoms, crisp udo, and the like. If the ice-water rinse is done too long…

Simmered Beef Cheek with Grapes

The simmered course is beef cheek simmered with grapes. I used to cook with beef tongue often, but tongue has become so expensive lately that it's…

Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More

The vinegared course consists of red-and-white namasu and Yōrō tofu. For the Yōrō tofu, mountain yam trimmings are pressed through a fine sieve…

Splendid alfonsino plaster-style simmer; tree-stump-cut daikon simmered with fried tofu; pinecone-cut taro rustic simmer, and more

This is the simmered course. As for kinmedai shikkui-ni: I named it this way because the characters look good together — it has something of the feel…