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Fragrant bamboo shoot and wakame

This is an alternative soup course. For the fragrant wakatake, wakame and the tender inner sheath of the bamboo shoot are placed inside a glass…

Bamboo shoot simmered Tosa-style, fat greenling and water bamboo, deep-fried and simmered, sea bream roe wrapped in wakame, senryo-style rapeseed garnish, mugwort wheat gluten, butterbur wrapped in shredded egg crepe

This is the simmered assortment course. For the fat greenling and water bamboo deep-fried and simmered, the water bamboo is peeled and briefly…

Kombu-rolled Spanish mackerel, herring with mountain asparagus and bamboo shoot simmered Matsumae-style, kombu-basket wild vegetable simmer

The story of kombu. What matters with kombu is how many years it can be kept stored in the warehouse. Once bought, it is left in storage for a…

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

Bamboo shoot sandwich grill, miso-seasoned grilled minced wagyu

In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga

This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…

Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi

This is a seasonal-specialties course. For the seared kuruma prawn with herring-roe kelp and bamboo shoot steeped in dashi, the idea behind the…

Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens

This is a mixed simmered assortment. Centred on three ingredients -- burdock, turnip, and taro -- it combines three simmering styles — a…

Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk

This is the simmered course. For the soy milk yaki-hitashi, I use not ordinary soy milk but a cream-like soy milk with its fat separated out — mild…

Fresh Pea Purée, Bamboo Shoot Hiryozu

This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…

Shrimp in a light, misty-textured broth

This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans

This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…

Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas

Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…

Sea bream roe kombu roll, Tosa-style simmered bamboo shoots, deep-fried tofu fritter with scallop, and baby octopus

For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…

Bamboo Shoot and Yuba Shinjo

The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…