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Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

Sea bass, Odaiba Nana steam-bake

This is the sea bass, Odaiba nana steam-bake. Wanting to include one dish inspired by Odaiba, I built this menu around that idea. The banana leaf…

• Serves 4 · ¥720

• Cook time 30 min

Charcoal-Seared Ise Lobster, Shabu-Style

This is charcoal-seared Ise lobster (ise-ebi), shabu-style, with Toma-miso sauce. The Toma-miso sauce is made by slowly simmering tomato, then adding…

• Serves 1 · ¥1,620

• Cook time 20 min

Hairy Crab Zucchini Roll

This is hairy crab (kegani) zucchini roll with fava bean soy milk sauce. The crab is split open, picked from the shell, wrapped in yuba, and then…

• Serves 1 · ¥790

• Cook time 20 min

Overnight-Dried Whiting with Sea Urchin

As for the Calvados bottarga (karasumi): this time, I wanted to use something with a bit more character than ordinary brandy or sake, and after some…

• Serves 1 · ¥860

• Cook time 20 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

Eel yahata-maki, simmered with sansho pepper

This is the takiawase course. For the eel yahata-maki in Arima-style: normally the burdock is rolled up on the inside, but this time I reversed it…

• ¥181

• Cook time 40 min

Summer chicken grunt, oil-seared

This is the grilled course. As this is for the July issue, I designed it around the Tanabata (Star Festival) theme. Tanabata is one of the five…

• ¥440

• Cook time 20 min

Grilled eggplant pureed soup, tomato and kuzu shaped in a twisted cloth wrap, land saltwort

This is a clear-soup course. For the tomato kuzu chakin: making it with corn or edamame purée instead gives more variation, and it's an easy dish to…

• ¥60

• Cook time 30 min

Simmered octopus, ogura-style, summer abalone in French dressing, white sauce, summer vegetables in amber aspic, smoked salmon and potato sushi, white melon kaminari-boshi, summer duck mousse, twisted sweet potato simmered in lemon, whiting baked with shuto and cheese

This is the appetizer course. For the simmered octopus, ogura-style, the octopus is first salt-rubbed to remove its sliminess, quickly blanched, and…

• ¥120

• Cook time 30 min

Sea urchin grated-yam tofu, beltfish crystal roll

This is an appetizer course. For the sea urchin yōrō tofu: when writing out a menu, I use one set of characters for uni when serving the raw…

• ¥207

• Cook time 1 hr

Sweetfish, lightly sun-dried

This is the rice course. The karikari-ume (crunchy pickled plum) is steeped in red shiso vinegar and ideally left to sit for about a month. This…

• ¥650

• Cook time 50 min

Horsehair crab and summer turnip in a woven-hat shape

This is the vinegared dish course. Since this is for Tanabata, I wanted to work the character for 'needle' into the menu, so I used day-lily buds…

• ¥2,400

• Cook time 50 min

Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon

This is the chilled simmered course. For the prawn simmered in sake and steeped in shuto (salted fermented fish innards) rice porridge: sake-simmer…

• ¥880

• Cook time 45 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

Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Grilled eel, steamed lotus root in chakin-shibori

This is the soup course. This time, I used lotus root and eel to create a lotus-themed dish. The green-simmered sansho flower buds on top get their…

• ¥925

• Cook time 40 min

Chilled Consommé, Daigo Tofu

This is the zatsuke course (served upon being seated). Since this is the hot summer season, I wanted the moisture to refresh the throat, so I made it…

• ¥1,250

• Cook time 4 hr

Bigfin reef squid and kiwi in sparkling vinegar

This is the vinegared dish course. For the ayaika and kiwi in sparkling vinegar: steep rock sugar and kiwi in apple vinegar to make a kiwi-flavored…

• ¥600

• Cook time 15 min