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Beef Tongue, Miso Simmered and Grilled

This is a grilled dish. For the beef tongue, miso simmered and grilled, the tongue must first be prepped after purchase. There are various methods…

Matsusaka beef rare shoulder cut, seared sashimi

This is the sashimi course. Since the restaurant is a steakhouse, I thought the sashimi course, too, should be beef, and designed the menu around…

Matsusaka beef fillet shabu-shabu, May vegetable roll

This is a palate-changer course. For the Matsusaka beef fillet shabu-shabu, May vegetable roll, the beef fillet is put into a steam convection oven…

Ball-shaped sushi with soy-sauce marinated trout

Ball-shaped sushi with gloss-marinated trout. If trout is not available in the market you can…

Housemade Consommé Soup

This stands in for the soup course (o-wan). For the soup course, I have prepared the housemade consommé soup that is also our restaurant's signature…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Sea urchin in a smooth mashed dressing

This is small dish (2). For the uni kinton dressing, using whole-grain mustard in place of wasabi gives it a Western touch, making it a very…

Abalone sake-simmered to a plump finish

This is small dish (1). Crack the soft-cooked egg, held at a controlled low temperature similar to onsen tamago, about three hours before service…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…

Smoked Carp

This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…

Loach Kabayaki, Loach Kanroni, and Loach Hakusen-age

This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…

Catfish Hot Pot

This is a catfish hot pot. Scrub the catfish's skin with salt, fillet it into three pieces, and sear the skin side. Cut it on the bias into pieces…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Takuan and shibazuke pickles

This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…

Hot water

▽ Pour hot water over a small amount of rice left in the rice bowl beforehand, to make hot-water-soaked rice. For the roasted rice, wash the rice…

Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating

Spring orchid

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur

Tilefish, sake-grilled

Fat greenling kuzu-tataki

The nimono-wan — a simmered-soup course — is fat greenling kuzu-tataki, lightly tenderized and dusted with kuzu starch. A nimono-wan is extremely…

Two-miso soup, green pea tofu

This is the soup course. For the fukusa-style miso soup, I dissolve white miso in niban-dashi (second-extraction dashi), then stir in red miso to…

Kombu-cured spring sea bream

Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…

Soba groats, fava bean, and kamameshi iwana dashi chazuke