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Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Pike conger golden egg-yolk tempura rice bowl

Fresh Zenmai and Chrysanthemum-Petal Roll

Dried zenmai lets you taste the true texture of a wild mountain vegetable. Dried edible chrysanthemum has a vivid color, a distinctive flavor, and a…

• Serves 1 · ¥490

• Cook time 10 min

Bountiful harvest steamed dish

Seaside-style grilled abalone

Autumn cream-cheese terrine with chestnut, chrysanthemum, and walnut, Pacific saury rolled into a thin crescent moon, ginkgo cracker, barracuda pressed with chrysanthemum, duck steamed nanban-style

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Tilefish and matsutake wrapped and grilled, spiny lobster grilled with sea urchin

This is the grilled course. For the tilefish and matsutake wrapped and grilled dish, I put a good sear on both the tilefish and the matsutake, but if…

• ¥1,200

• Cook time 1 hr

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling

This is the deep-fried course. In the autumn salmon and cheese toji-maki, the fatty salmon and cream cheese are soft, and deep-frying creates a…

• ¥800

• Cook time 1 hr

Tilefish autumn medley grilled on a magnolia leaf

This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…

• ¥900

• Cook time 50 min

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Milt gratin in a yellow yuzu shell, finished with Saikyo miso

Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the mouthfeel, so it's a step that requires real…

Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…

White tilefish, rolled and cut into mallet-shaped rounds, local alfonsino in a cloth-wrung purse shape

This is the simmered assortment course. As for the okitsudai kinuta-maki, okitsudai refers to white tilefish. This time, adding the extra step of…

• ¥840

• Cook time 2 hr

Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Ball-shaped sushi

This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…

• ¥900

• Cook time 40 min