SEARCH

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Abalone Grilled with Sake and Salt, Butter-Flavored

This is the grilled course. For the abalone grilled with sake and salt, I give the abalone a butter flavor. I scrub live abalone thoroughly and clean…

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

Herring Steamed with Sake

This is the vinegared course. The vessel is a Shonzui-ware square bowl, a piece by Yaguchi Eiju. For the herring steamed with sake, the herring is…

• ¥300

• Cook time 45 min

Grilled shark fin

A clear-soup course. The vessel used is a Wajima-lacquer piece in the Unkaku (cloud-and-crane) design. The shark fin is steamed with chicken stock…

• ¥1,000

• Cook time 1 hr

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Deep-Fried Small Sea Bream Shaped as a Lucky Rice Bag

This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…

• ¥850

• Cook time 1 hr

Autumn Salmon, Autumn-Brocade Rice Cream Croquette

This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…

• Serves 30 · ¥3,500

• Cook time 1 hr

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

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Oil-Poached Sardines, Conger Eel Kombu Roll, Pike Conger and Winter Melon Roll

These are the simmered dishes. For simmered dish one, oil-poached sardines: the sardines are steeped in olive oil as if marinating them, then cooked…

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Akebono Pinecone-Scored Squid Stuffed with Minced Tuna

This is the festive appetizer. For the Akebono Pinecone-Scored Squid Stuffed with Minced Tuna, since it is "akebono" (dawn), the red part — the…

Kaikyo Salmon Hakata-Oshi

This is the first dish. Salmon salads are common in Italian cuisine, and I wondered whether one could be arranged in a Japanese style. Using onion…

• Serves 1 · ¥500

• Cook time 20 min

Beef Shigure-ni Dashi Chazuke

This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Two Kinds of Garlic Chives and Onogawa Bean Sprouts with Squid-Liver Sauce

For the two kinds of garlic chives and Onogawa bean sprouts with squid-liver sauce, thinning the Japanese common squid liver with the starchy liquid…

• ¥150

• Cook time 1 days

Beltfish meunière, onion stuffed and grilled with crab cream

This is the fried course. When preparing a white-fleshed fish meunière-style, as with the beltfish meunière, the fish is filleted, seasoned with salt…