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Tilefish, Shinshu-Steamed

This is an additional recommended dish. For the tilefish Shinshu-steamed, I first grill the tilefish, then drape a soft soba-gaki — a buckwheat…

• ¥280

• Cook time 40 min

Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe

This is the clear-soup course. For the mochi-wrapped oyster, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer a…

• ¥950

• Cook time 1 hr

White Miso Broth

This is the clear-soup course. For the oyster daifuku, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer tsukudani…

• ¥400

• Cook time 20 min

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Pacific saury grilled with its liver, Ishikawa baby taro

I love eating, and I thought I'd be happy if I could make delicious food myself, so I entered the culinary path. I've been at this restaurant for a…

Pike conger and lotus root, steamed, chrysanthemum, matsutake

When wrapping the lotus root in hamo, brush on kuzu starch firmly with a pastry brush, but take care — depending on how the fine bone-cutting is…

Soba Sushi, Adzuki Bean Risotto

This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…

• ¥470

• Cook time 1 hr

Spiny lobster grilled with egg yolk and salt-fermented bonito viscera, wagyu beef rolled with burdock, wheel-shaped wheat gluten, steak-style

This is a grilled dish. For the Ise lobster grilled with egg yolk and shuto, since the lobster meat becomes springy and hard to bite through when…

• ¥1,720

• Cook time 2 hr

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Small Tilefish Checkerboard Roll

This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…

• ¥1,200

• Cook time 1 hr

Chrysanthemum-Style Deep-Fried Rolled Pacific Saury, Taro with Seaweed Sauce, Moist Salad

This is a small dish. For the chrysanthemum-style deep-fried rolled Pacific saury, since the fish has many small bones, I fillet it into three…

• ¥180

• Cook time 30 min

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

Shabu-Style Wagyu Tempura

This is a deep-fried dish. For the shabu-style wagyu tempura, if you deep-fry the raw beef as is, the heat has a hard time reaching the center and…

• Serves 30 · ¥1,000

• Cook time 40 min

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Tilefish grilled with a white-miso finish evoking an elder's white hair, shrimp and sea urchin sushi, miso-pickled soft-set egg, clam grilled in butter

• ¥1,400

• Cook time 2 hr

Swimming crab pureed soup

This is the owan, the clear-soup course. For the swimming crab surinagashi, I score a turnip that has been dyed yellow deliberately deep, so the…

• ¥650

• Cook time 1 hr

Shrimp dressed with fermented sweetfish entrails, new-season bottarga pickled in sake lees, pen shell and Chinese yam topped with dried sea-cucumber ovary, squid and blanched taro shoots with egg yolk and fish-entrail paste, and roe-bearing sweetfish steamed in oil

This is the sake accompaniment course. I prepared five kinds of dishes for it. As for the lemon cup they are served in, at this time of year it is…

• ¥1,000

• Cook time 2 hr

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Abalone, Sea Urchin, and Scallop Croquette

The croquette is deep-fried slowly over medium heat for about 4 minutes; once it is about 80% fried, it is placed on the grill stand to cook it…

Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Persimmon with tofu-vinegar dressing

This is an additional hearty course. The persimmon with shiro-zu dressing is made using two kinds of tofu: silken and cotton.

• ¥320

• Cook time 30 min

Chrysanthemum-cut turnip stuffed with wagyu beef

This is the simmered course. For the chrysanthemum-cut turnip stuffed with wagyu, I simmer the sinewy cuts of Japanese Black wagyu shigure-style, mix…

• ¥460

• Cook time 50 min

Autumn spawning-run sweetfish grilled with its own roe

This is the grilled fish course. For the ochi-ayu oyako-yaki, I butterflied the ochi-ayu from the belly, removed the roe, took out the backbone, then…

• ¥1,550

• Cook time 50 min