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Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Mushroom broth, flame-seared pike conger, duck meatball

This is the clear-soup course. Matsutake is the standard choice for this season, but simmering dried mushrooms and finishing with an extra dash of…

• ¥600

• Cook time 1 hr

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

Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

• ¥800

• Cook time 1 hr

Beltfish stuffed roll

This is the grilled course, along with a haran-kiri (aspidistra-leaf cutwork) display. Haran-kiri is the craft of carving haran leaves as if cutting…

• ¥1,300

• Cook time 1 hr

Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

This is an assorted platter. For the overall presentation, I created a bonkei (tray landscape) themed 'An Angler on the Rocks.' I placed driftwood on…

• ¥2,500

• Cook time 4 hr

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Savory tomato jelly, whiting glazed in sweet soy and grilled, scallop and garland chrysanthemum greens wrapped in beef, duck wrapped with baby green onion, taro, octopus, and kabocha squash, salt-steamed beef and watercress roll

The presentation was designed to evoke the tenshin (light refreshments) and bento box of a tea gathering. For the simmered and grilled dishes, I…

• ¥1,300

• Cook time 2 hr

Tomo-sankaku grilled with cilantro

This is the grilled course. As for the rump cap (ichibo) grilled with cilantro — I present this roast-beef technique every time; it's become quite a…

• ¥800

• Cook time 1 hr

Sea squirt with citrus dressing, shrimp with fennel dressing, surf clam hydrangea-style dressing, sansho herring, beef with egg-yolk dressing

This is the sashimi course. In place of the usual sashimi, I made a five-color namasu. It uses seafood, beef, and sanshō herring, a local dish of…

• ¥1,000

• Cook time 1 hr

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

Ice-rinsed young sea bass, quick-blanched conger eel, squid, kombu-cured halfbeak, colorful shrimp

This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…

• ¥810

• Cook time 2 hr

The Moon and the Softshell Turtle

A soup course. This dish was created with summer stamina in mind. Using softshell turtle on its own felt uninteresting, so I drew on a memory from a…

• ¥480

• Cook time 1 hr

White asparagus tofu, tomato tofu, water shield tofu, corn tofu, pea tofu, mountain yam tofu, black carrot tofu

A chilled appetizer course. The seven seasonal vegetable tofus create a sense of coolness by unifying all seven components around vegetables. For the…

• ¥168

• Cook time 2 hr

Pike conger quick-blanched with seasonal vegetables, pike conger roe in savory jelly

This is the vinegared dish course. For the pike conger yubiki with seasonal vegetables, I quick-blanch the pike conger and chill it in a lightly…

• ¥400

• Cook time 30 min

Sweetfish, butterflied and white-fan fried

This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…

• ¥500

• Cook time 30 min

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr