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Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Tilefish grilled with seaweed

As a way of using wakame differently from usual, I thought about turning it into a paste. Making use of the alginic acid in wakame, I created a…

• Serves 3 · ¥1,700

• Cook time 15 min

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

Sea bream sashimi, seared tuna tataki, seared-skin pike conger sashimi

The conger eel sashimi is served charcoal-grilled, as is typical of a counter restaurant. It is imp…

Seiko crab shell-box sushi, water-bamboo shoot and shimeji mushroom with dried persimmon and walnut dressing, surf clam and bolted lettuce stem mousse jelly

Starting with the appetizer course. For the seiko crab shell-box sushi with roe sauce, I steam the seiko crab and pick the meat apart, setting the…

• ¥580

• Cook time 30 min

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Swimming crab, layered terrine

This is the vinegared dish course. The myoga (Japanese ginger) is vinegar-pickled. At my restaurant, we parboil myoga in vinegar and pickle it in…

• ¥396

• Cook time 50 min

Grilled small tilefish with leek, duck white loin

This is the grilled course. For the grilled small tilefish with leek, I use a sweet, slender leek variety called shiro-bijin negi. For the sansho…

• ¥3,950

• Cook time 40 min

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…

Parsley-flavored warm tofu with colorful vegetables in a thickened soy-milk-skin sauce, mugwort rice cake in shoyu-koji hot pot

This is the appetizer. For the parsley warm tofu: parsley holds its color well even when heated, so I use it to give the warm tofu a pale young-grass…

Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder

I used a fragrant oil made from fresh sansho berries and rice bran oil, and finished the dish through low-temperature cooking for a plump, moist…

Tender-simmered beef tendon, Japanese-style demi-glace

This is a supplementary course. For the tender-simmered beef tendon with Japanese-style demi-glace sauce, we take the tendon from the beef fillet we…

Wagyu Fillet Side, Saikyo-Miso Grill

Meat course. Wagyu fillet side saikyo-miso grill: lightly trim the side cut from the wagyu fillet, season with salt and pepper, grill until the core…

White tilefish and turnip pureed soup

This is the white tilefish and turnip surinagashi. This time we've plated it uniformly in tableware by Yasunaga, but at the restaurant it is more…

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Beltfish with fragrant vinegar, orange-flavored sweetfish nanban-zuke

This is the vinegared dish course. For the beltfish with fragrant vinegar, a white balsamic vinegar jelly serves as the fragrant vinegar. A…

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Chilled large clam and mushroom savory egg custard

For the alternative soup course, the chilled large clam and mushroom chawanmushi, we used mushroom potage soup in place of the usual sauce.