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Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Oyster tofu, golden-simmered cod milt, glossy-simmered kuruma prawn, Kyoto taro simmered to absorb the broth, burdock rolled in yuba

The simmered dish is oyster tofu. It contains oysters, carrot, shiitake mushroom, ginkgo nuts, and ground fish paste. The yuba yawata-maki wraps…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Kuruma Shrimp Chilled Consommé, Abalone Steamed with Sake Layered with Truffle

I prepared two dishes for the starter course. The kuruma shrimp chilled consommé is served cold, since it is still quite warm out. Combining…

• ¥800

• Cook time 3 hr

Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Kuruma prawn and Japanese parsley in a yam dressing

This is the kuruma prawn and Japanese parsley in yam dressing. We remove the head and back vein from 60-70g kuruma prawns, deep-fry them, and drop…

Deep-fried young sweetfish, shrimp yolk-fry, fried sea bass

A deep-fried course. The tomato-onion dressing served with the fried sea bass is made mostly from rice porridge: leftover rice is repurposed, with…

Young sea bass grilled with toasted bottarga, bamboo-leaf-wrapped dumpling-style sushi

This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…

Kuruma prawn and sea urchin, iris-pattern sushi, myoga sushi

Starting with the appetizers. For the kuruma prawn and sea urchin set in a clear aspic, I prepare the kuruma prawn as usual, skewer it straight with…

Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato

This is the takiawase course, a simmered assortment. For the small turnip stuffed with a tofu-and-vegetable filling: the turnip is hollowed out and…

Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout

This is the fried course. For the monkfish liver and egg wrapped in yuba, making it 2 to 2.5 cm thick shortens the steaming time. For the French…

Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn

This is the kumizakana course — an assortment of small dishes — called 'Shiwasu,' the old term for December. In this busy season — busy enough that…

Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

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…

Halfbeak Wisteria-Style Sashimi, Kuruma Prawn Young-Leaf Sashimi, and Iris-Cured Tairagai

For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Thin Kuzu-Starch Broth Mugwort Tofu Shrimp Dumplings

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min