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Charcoal-grilled Koshu wagyu, Kamo eggplant oranda-ni, fig furofuki

For the charcoal-grilled Koshu wagyu: to bring out the quality of Koshu wagyu, a specialty of the prefecture, I simply grilled it over charcoal…

• ¥1,058

• Cook time 30 min

Turnip steamed dish, tilefish, mitsuba, ginkgo nuts, wood ear mushroom, shimeji mushroom, wasabi, silver sauce

This is a dish, somehow comforting, where guests enjoy steamed tilefish and turnip with a silver sauce poured over. Since we mainly serve tempura…

• Serves 1 · ¥975

• Cook time 30 min

Eel Hot Pot

Throughout the year, our restaurant serves a hot-pot-style dish within the tasting menu that focuses on seasonal ingredients. This time it's a hot…

• Serves 1 · ¥1,000

• Cook time 1 hr

Mamekozō pea purée, overnight-dried ayu, and lotus root aspic

For the Mamekozō pea purée, I used “Mamekozō,” a new Kagoshima variety of usui-mame pea, so guests could enjoy the taste and aroma unique to this…

• ¥450

• Cook time 40 min

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 min

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Kisu and Summer Vegetable Temari

This kisu (Japanese whiting) and summer vegetable ball-shaped dish is beautiful to look at as well; I thought that combining kombu-cured kisu with…

• ¥590

• Cook time 45 min

Sweetfish fermented-dashi soup

At this time of year, we always serve sweetfish salt-grilled with tade vinegar — the classic pairing — but I wondered if there might be another…

• Serves 2 · ¥328

• Cook time 20 min

Tsukune Yam Consommé Jelly Mold

This is a vinegared dish, a molded preparation using tsukune-imo, a yam whose appeal lies in its stronger stickiness and denser, clingier texture…

• ¥1,800

• Cook time 1 hr

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck

This is a refreshing course for the season. Whiting rolled in mountain yam: curing the whiting with kombu (kobujime) concentrates its umami, and…

• ¥1,200

• Cook time 2 hr

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Deep-Fried Corn Roll

This is the fried course. For the corn-wrapped roll, isaki (threeline grunt) is wrapped around foie gras — a luxury ingredient prized for its rich…

• ¥720

• Cook time 30 min

Herring and eggplant

Herring and eggplant is a classic summer combination in Kyoto. I finish it thoroughly and carefully, without trying anything gimmicky. In particular…

• Serves 6 · ¥1,000

• Cook time 50 min

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Highland Lettuce and Isaki Hakata-Style

For the highland lettuce with threeline grunt hakata — a pressed, layered preparation — I wanted to bring out the pairing of salt-grilled threeline…

• ¥450

• Cook time 1 hr

Pike Conger Chakin with Molokheiya Surinagashi

This is a soup course. I designed it with women in their fifties and sixties in mind, as a molokheiya surinagashi. Molokheiya is a vegetable rich in…

• ¥750

• Cook time 2 hr

Wasabi and Cheese Dressing, Odawara Cassata

Two small-bowl dishes built around regional ingredients. For ‘Odawara Cassata,’ I took cassata, the traditional Sicilian sweet, and made it in the…

• Serves 1 · ¥360

• Cook time 2 days

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Abalone Shabu-Shabu, 'Shuto Sauce,' 'Liver Soy Sauce'

By slicing the abalone extremely thin and preparing it shabu-shabu style, heat is added in a way that increases the original texture and umami…

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr