SEARCH

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Kenchin-style grilled beltfish sandwich, Ashigara beef roast beef, spinach leaf bread, ball arrangement

This is a grilled seasonal assortment course. For the mixed-vegetable-filled grilled beltfish sandwich, tofu and raw white fish paste are combined…

• Serves 10 · ¥350

• Cook time 20 min

Deboned Hamo, Matsutake, Uni Shinjo

This is a clear-soup course. The uni fish-paste dumpling is something like a half-shelled version of raw sea urchin. Raw white fish paste and mashed…

• ¥820

• Cook time 1 hr

Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Tender-Simmered Spare Ribs

This is a seasonal side-dish course. For the tender-simmered spare ribs, thoroughly parboiling and rehydrating the ribs beforehand makes the later…

• ¥500

• Cook time 3 hr

Plain-Grilled Autumn Salmon, Smoked Scallop and Cheese Grill

This is a grilled dish. For the plain-grilled autumn salmon, the autumn salmon is marinated in saikyo miso and grilled, then topped with a mixture of…

• ¥700

• Cook time 1 hr

Chrysanthemum-Cut Turnip, Tender-Simmered Abalone

This is a simmered dish. For the chrysanthemum-cut turnip, the turnip is boiled in rice-rinsing water, then simmered while keeping the temperature as…

• ¥1,000

• Cook time 1 hr

Matsutake Dobin-Mushi

This is a clear-soup course. For the matsutake teapot-steamed soup, matsutake mushroom, pike conger, small kuruma prawns, and chicken are arranged in…

• ¥1,000

• Cook time 20 min

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Shark Fin Hot Pot

This is a simmered dish. For the shark fin hot pot, dried scallops are first steamed in bonito dashi for about five hours to extract their stock…

• ¥1,500

• Cook time 2 days

Layered beef tongue, spiny lobster deep-fried in a straw coat

This is a fried course. For the hakata-style beef tongue, only the sinew is removed from the beef tongue, which is then rehydrated in a pressure…

• ¥900

• Cook time 4 hr

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Arrowhead bulb castella, monkfish liver monaka, persimmon and lily bulb, mole-shaped taro, barracuda kimono-wrap sushi, brandy-cured bottarga

This is an appetizer course. There is a tenth-night custom of making a straw gun from bundled straw and beating the ground with it to drive away…

• Serves 200 · ¥250

• Cook time 2 days

Kuchikiri Tea Broth, Seared Dried Sea Cucumber Roe

This is a clear-soup course. The kuchikiri tea-style broth — named for the kuchikiri (tea-jar-opening) ceremony of the way of tea — is a soup made…

• ¥700

• Cook time 30 min

Oyster, Oil-Steamed

This is the appetizer course (sakizuke). For the oil-steamed oyster, if you let the oil come to a boil the oysters turn tough, so I steam them in a…

• ¥150

• Cook time 50 min

Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

• ¥170

• Cook time 30 min

Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry

The deep-fried course is a two-way potato variation fry. For the shrimp shinjo dumpling kōsen-style deep-fry, I make a shrimp shinjo without onion…

• ¥280

• Cook time 20 min

Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken

This is the warm course. Keeping December in mind, I made this a piping-hot mizore (sleet-style) hot pot. For the Daisen chicken, I sear only the…

• ¥480

• Cook time 20 min

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese

This is the grilled hassun course (assorted grilled items). For the wind-dried kichiji charcoal-grilled, I rinse the kichiji, soak it for about an…

• ¥1,500

• Cook time 40 min

Variation on Kenchin Soup

The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…

• ¥200

• Cook time 20 min

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

Sesame-milk tofu, kintsuba-style, butterbur miso, flame-seared sea urchin, grilled bamboo shoot, fried scallion, cherry-blossom petals

When making sesame tofu, soaking the sesame overnight in kombu dashi before blending it makes the sesame plump back up and brings out its flavor more…

Grilled Autumn Sweetfish, Marinated in Vinegar

This is the su-zakana (vinegared course). For the grilled ochiayu marinated in vinegar, I plain-grill the ayu, remove the dorsal fin, pectoral fins…

• ¥400

• Cook time 15 min