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Steamed Lotus Root

Eel Steamed in Soy Milk and Amazake

This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Yuba Rice Porridge

This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…

• ¥120

• Cook time 50 min

Blanched hamo with its own gelled broth

This is a sashimi-course dish. For the blanched hamo, we take stock from the bones and head and cut it with bonito dashi to make the base. We then…

Sea urchin-capped crab fish-paste dumpling, chrysanthemum style

This is the clear-soup course. For the uni-capped crab shinjo, chrysanthemum style, raw fish paste is loosened with picked crab meat, tsukune-imo (a…

Kombu-cured sea bream, seared beef loin, vinegar-cured horse mackerel with soybean pulp

A sliced raw-fish (tsukuri) course. Beer cups are used as the serving vessels. The sea bream is filleted into three pieces and kombu-cured. The beef…

Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables

This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…

Cherry Blossom Trio

This is the opening dish. I combined salted sea urchin with processed sea urchin paste on a soy milk base, rehydrated green peas pressed through a…

River snail in vinegared miso dressing, trout sushi, salted abalone, fine-sliced sea cucumber, sea urchin and fava bean aspic

For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Natsu Mikan Sashimi Presentation

For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…

Sesame tofu

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

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Red Eggplant with Wasabi Dressing

Sea Bream

For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Hollowed turnip bowl style

Bottarga Ochazuke

For the rice course, we made it bottarga ochazuke. We shave the bottarga over it in front of the guest using a truffle slicer; since our restaurant…

Prince Melon Potage

For the Prince melon potage, the flesh is scooped out slightly from inside the melon and pressed through a fine sieve. Separately, kombu is rinsed…

Chicken-stock blend broth

To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…

Horse mackerel minced and seasoned with miso, autumn salmon, ark shell clam, flounder and sea urchin naruto-roll, autumn-run bonito

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