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Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle

This is the hassun course. For the eggplant Hakata-style set in jelly, the eggplant is peeled, cut, and slowly deep-fried in 150°C oil, then the oil…

• ¥716

• Cook time 1 hr

Direct-from-the-Producer Fresh Fish Platter

This is the sashimi (tsukuri) course; since it is simply sashimi, we will omit further explanation.

Oxtail milky white broth, new potato and rice-dumpling oxtail terrine

This is the soup course. For the oxtail paitan broth, 500g of beef oxtail is soaked in fresh water for a day to remove the blood. The next day, it is…

• ¥204

• Cook time 3 hr

Fukuoka Corn Puree Sauce, Soy Milk Corn Tofu

This is the sakizuke course. For the Fukuoka corn puree sauce, the kernels are removed from the corn and the cobs are placed in a tray with…

• ¥249

• Cook time 2 hr

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days

Pureed Usui pea soup

This is the clear-soup course. For the Usui pea surinagashi, Usui peas are blanched to bring out their color, then processed in a food processor and…

• ¥250

• Cook time 1 hr

Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Sata Misaki Mackerel Kosode Sushi

This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

• Serves 10 · ¥2,500

• Cook time 3 days

Kawakawa tuna

This is the sashimi course. The kawakawa tuna is farm-raised. The farm currently raising it is in Wakayama Prefecture, under the brand name 'Umi no…

• Serves 20 · ¥3,800

• Cook time 1 hr

Swimming crab wrapped in yuba and steamed

This is the clear-soup course. We use swimming crab, locally called gazami. The sandy seabed of the Hiuchi-nada fishing ground is rich in plankton…

• Serves 8 · ¥5,000

• Cook time 2 hr

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Herring Steamed with Sake

This is the vinegared course. The vessel is a Shonzui-ware square bowl, a piece by Yaguchi Eiju. For the herring steamed with sake, the herring is…

• ¥300

• Cook time 45 min

Simmered conger eel — burdock purée, green asparagus

Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…

Kuruma prawn deep-fried in a straw-cape coating — young corn

By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…

Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr

Spanish mackerel oil-seared

A grilled dish. The vessel used is a red shino piece by Katō Shigetaka, son of the potter Katō Tōkurō. For the Spanish mackerel oil-seared, the…

• ¥400

• Cook time 1 hr

Flounder rolled in paper-thin kombu, spear squid, seared beef top round

The sashimi course is served on a crackled kohiki-glaze vessel by the ceramic artist Hayashi Ryūichirō. For the flounder take-gami kombu roll, the…

• ¥700

• Cook time 1 hr

Grilled shark fin

A clear-soup course. The vessel used is a Wajima-lacquer piece in the Unkaku (cloud-and-crane) design. The shark fin is steamed with chicken stock…

• ¥1,000

• Cook time 1 hr

Butterbur-bud miso dressing, steamed abalone

An appetizer course (sakizuke). The vessel used is an Eiraku Hozen piece. For the fuki-no-tō miso dressing, the fuki-no-tō is deep-fried in oil…

• ¥1,000

• Cook time 1 hr

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr