SEARCH

Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake

Matsutake Mushroom Fukiyose Rice

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

Saikyo-miso-cured Yamagata beef loin

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Clear Soup: Steamed Sea Bream and Turnip

I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…

Pike conger, saikyo-miso yuan marinade, cedar-plank grilled

This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…

Crab and Yam Temari Dumpling

This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…

Autumn Mackerel Matsumae-Style

The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…

Pike conger eel Shinshu-maki in clear soup

Deep-fried pine mushroom with yuzu fragrance

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…

Osaka-style mackerel and daikon soup

For the soup course's semba-jiru, the mackerel is filleted, and a stock is taken beforehand from the bones and trimmings. The fillet, salted heavily…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…

Longtail red snapper rice steamed in a sake flask

For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…

Savory teapot-steamed soup

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Softshell turtle shinjo with a seared finish, matsutake, millet fu

For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…

Clear-Broth Style, Snow Crab Shinjo Wrapped in Cabbage

The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…

Matsutake Rice