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Net-grilled wagyu

Spanish mackerel grilled with a rapeseed-blossom egg topping, sea urchin and tortoiseshell egg grilled in paper

This is the grilled course. For the sawara nataneyaki, the sauce made from shirozake, a sweet white rice liquor, balances its sweetness with the…

Wagyu Grilled with Tare-Miso

This is the simmered-dish course. The finale is meat. Everyone loves meat, so you need to include meat somewhere in the course. For the wagyu grilled…

Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker

Next is the grilled course. The Wagyu fillet Japanese-style Rossini is served with a soy-sauce base. We set aside a little of the stock made earlier…

Milt Egg-Custard Steamed with Sea Urchin Sauce, Seared Pufferfish and Mountain Yam, Lotus Root Sesame-Mustard Dressed

This is the appetizer. For the milt egg-custard steamed with sea urchin sauce, cod milt is used rather than pufferfish milt. For the sea urchin…

Steamed Rice with Simmered Clam, Persimmon Momiji-Age, Duck and Tomato Stew, Pacific Saury Yawata-Maki

For the steamed rice with simmered clam, we quickly simmer clams in a sweet-savory sauce, mix them with steamed glutinous rice and salmon roe, and…

Suppon-Broth Dashi-Rolled Omelet Age-Dashi, Soft-Shell Turtle Kakiage, Soft-Shell Turtle Croquette

Next is soft-shell turtle. For the whole dashi-rolled omelet age-dashi, we make a soft-shell turtle soup, crack in egg, add flaked soft-shell turtle…

House-made grilled bottarga, house-made smoked beef tongue, roe-bearing sweetfish steamed with sake, and more

For the house-made grilled bottarga: it is steeped for four hours in a mixture of one shō (about 1.8 liters) of shochu with one gō (about 180 ml) of…

Persimmon, Kyoho grape, and chestnut tofu-dressed salad, grilled Pacific saury sushi, avocado with salted rice malt, bush-clover-themed sweet, yuzu-scented grilled sesame tofu

Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

Yamaga Yokan

For the sweet course, the Yamaga yokan is a bit unusual: strained red bean paste wrapped in a tube of soft mochi dough, so I think it looks a little…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Walnut Tofu

The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

Plum-blossom-shaped coarse mochi-rice confection

Plum-blossom dōmyōji is simple enough to make, but getting the balance right between the white of the dōmyōji and the black of the sweetened beans…

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Chilled pureed potato soup

For the chilled potato surinagashi, we add a touch of white miso as a hidden seasoning and color it red with mini beets. We froth it with a small…

Figs Dressed with Sour Cream

Sweetfish grilled with a rice-starch glaze

For the ayu oneba-yaki, we grill the reverse side until crisp.

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

Yuzu Cup with Molded Cod Milt

This is the soup-bowl presentation course: yuzu cup with molded cod milt. Using the same method as for making a yuzu carved in a woven-hat pattern, I…

• Serves 1 · ¥420

• Cook time 1 hr

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Simmered Tochio-style thick fried tofu, Pacific saury simmered with sansho pepper

This is a simmered dish. Tochio-age is a specialty of Nagaoka City in Niigata Prefecture, and I used it because fried tofu that large is quite…

• ¥210

• Cook time 1 hr