SEARCH

Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style

For the yaki-hassun (grilled assortment course), the tilefish ginjō-yaki has sake lees mixed in at forty percent of the Saikyo miso. Using a generous…

Abalone simmered with soybeans, small clam adductor egg-yolk sushi, kamasu rikyū-yaki, roe-bearing ayu kombu roll, ita-uni momiji, kuwai castella, river shrimp arima-ni, clam hatsushimo-ae, lotus root achara-zuke, ginkgo nut mizore-age

This is the appetizer course. For the tokobushi ōbune-ni, we wash the small abalone and simmer it together with raw soybeans. For the small clam…

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame

Rather than making this purely a spring dish, we wanted to express the changing of the seasons. We didn't foreground cherry blossoms but used them…

Crisp dried daikon, salmon with thin-sliced turnip, monkfish liver tofu

The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…

Squid Genpei-yaki, Hamo Senbei, Persimmon-Shaped Carrot, Jellied Whelk, Sun-Dried Whiting, Chestnut Kamaboko, Mackerel Sushi, Salt-Roasted Ginkgo Nuts, Pacific Saury Yawata-Maki, Ayu Kombu Roll

For the appetizer squid genpei-yaki, golden cuttlefish is cut into a sashimi block and split into two sheets, then salted. The squid is then…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Black Sugar Pudding, Mango Pudding, and Strawberry Santa

This is the final dessert course. For female guests especially, this last dish seems to leave a particularly strong impression. Seeing them delighted…

Soft Sesame Tofu

My restaurant serves kaiseki cuisine, but our style has become more like counter-style fine dining -- sourcing good ingredients and cooking while…

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Tuna Roll with the Fragrance of Charcoal

I use a charcoal-infused vinegar made by steeping black-roasted brown rice in red vinegar for about two days to transfer its aroma. I also grind…

• Serves 1 · ¥300

• Cook time 15 min

Slow-Roasted Wagyu

As for the slow-roasted wagyu, when it comes to meat I think everyone can choose the serving method they prefer. At our restaurant we also offer…

• ¥650

• Cook time 2 hr

Awaji Numashima Pike Conger, ‘Skin-Beauty’ Hot Pot

A small hot pot built around hamo (pike conger) in season. Hamo from Numashima on Awaji Island is characterized by soft bones and thin skin, carries…

• Serves 1 · ¥875

• Cook time 1 hr

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr

Small Melon Pureed Soup

This soup lets you enjoy the whole ayu just as its season opens. Ayu cured with kombu can be frozen, so it's versatile — useful for an appetizer, a…

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…

Crossbred duck with fruit miso

Aigamo duck with fruit miso can be vacuum-sealed for storage, and in a pinch it can be plated with whatever vegetables are on hand to serve as an…

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Giant Pacific octopus dressed with sansho leaf

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…