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Summer duck stuffed with foie gras, corn dumpling, glazed simmered shrimp, blanched taro shoots simmered in broth

This is the simmered course. Lately, guests are pleased when vegetables are included in the simmered course, so I've arranged it as a five-item…

Shrimp-shaped taro stuffed with cod roe

The simmered dish course is served as an assortment. For the shrimp-taro stuffed with cod roe, cut into moon-ring shapes and deep-fried with poppy…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Kuruma prawn blanched with hot oil, fatty Pacific saury seared, snake mackerel isonoyuki, seared squid, surf clam

As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…

Twin-fillet conger eel terrine

This is a chilled simmered dish. First, regarding the green plums: as we served at the previous exhibition as well, we freeze them completely for two…

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…

Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…

Chilled autumn somen

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Softshell turtle medicinal soup

This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…

• ¥550

• Cook time 20 min

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…

Pumpkin Fondue

This is the simmered course: pumpkin fondue. Since I'm from Miyagi Prefecture, I shaped the pumpkin into the helmet of Date Masamune, the 'One-Eyed…

Kuruma Prawn Simmered in Sake

This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…