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Kombu-Cured Ise Lobster, Ise Lobster Roe Mochi, Lily Bulb Oribe-Style Chakin, Snow-Ring Lotus Root with Yam Sushi

This is the appetizer course. For the kombu-cured Ise lobster, we shell the Ise lobster, slice the meat thinly, salt it, and press it between kombu…

• ¥950

• Cook time 12 hr

Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koromoage".

Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

• Serves 30 · ¥170

• Cook time 1 days

Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

• ¥1,630

• Cook time 2 hr

Baked Apple, Tsugaru-Style

This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…

• ¥325

• Cook time 1 days

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

The appetizer course begins with walnut tofu. We roast the walnuts, puree them, thin the paste with kombu dashi, and knead in sake, Yoshino kuzu…

• Serves 100 · ¥920

• Cook time 1 hr

Steamed Turnip with Pufferfish Milt and Silver Sauce

As it's the cold December season, we begin with a hot dish: steamed turnip topped with fugu milt and a silver sauce. We place grilled fugu milt over…

• ¥450

• Cook time 30 min

Snow Crab, Hakata-Style

This is the vinegared course. For the snow crab hakata-style, we clean the crab and cut it to size. We quickly blanch the lettuce and layer it…

• ¥80

• Cook time 1 hr

Taro Dumpling, Herring Simmered with Sansho Pepper, Early-Season Bamboo Shoot Simmered in Broth, Rapeseed Blossom Wasabi Pickle

This is a simmered course. For the taro dumpling, we peel the taro with a six-sided cut, press it through a sieve, and freeze it. We season the…

• ¥150

• Cook time 2 hr

Spanish Mackerel Yukimi-Style Grill, Beef Loin Shio-Koji Grill

This is the grilled course. For the Spanish-mackerel yukimi-style grill, we prepare the mackerel, salt it, and top it with a soy-milk béchamel sauce…

• ¥300

• Cook time 3 days

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Yuzu Cup, Habutae-Steamed Tofu

This is the appetizer course. The yuzu cup with habutae-steamed tofu is filled with soft curd tofu and finished silky-smooth. We puree 200 g of…

• Serves 5 · ¥150

• Cook time 40 min

Yellowtail and napa cabbage layered terrine, monkfish liver

This is a course meant to encourage more sake. For the yellowtail and napa cabbage hakata terrine, steaming for about an hour softens the napa…

• ¥700

• Cook time 1 hr

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

Butterfish and Lotus Root Grill

This is a grilled dish. For the yūan marinade (soy-mirin-citrus marinade) used in the butterfish and lotus root grill, the ratio of soy sauce changes…

• ¥650

• Cook time 50 min

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Jellied pufferfish, smoked sea bream rolled in a sweet kombu sheet, mackerel pressed sushi, deep-fried soft-shell shrimp, eggplant with salted fish innards, kosode-style sweet rolled omelet, and chrysanthemum greens blanched and dressed

This is an appetizer course. For the jellied pufferfish, pufferfish bones and trimmings are simmered down in sake and a large amount of water. Before…

• ¥470

• Cook time 2 hr

Simmered and steeped — white asparagus, clam, wasabi flower, soy-marinated salmon roe, shiso flower spike

This time, we learned about "sakizuke" (the appetizer course) from Technical Director Yoshiaki Masumoto (Norinchukin Bank Meguro Branch Office). We…

Autumn Salmon, Autumn-Brocade Rice Cream Croquette

This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…

• Serves 30 · ¥3,500

• Cook time 1 hr

Cod Milt Steamed with Grated Turnip, Autumn-Colored Sea Bream, Shrimp

This is a steamed dish. For the cod milt steamed grated turnip, prepped shrimp, cod milt, and other ingredients are mixed inside and steamed. The…