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New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

Egg tofu with water shield, radish, myoga, trefoil, yuzu, and flavorful dashi

This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'

Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

• Serves 1 · ¥670

• Cook time 40 min

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Tomato Purée

This is a chilled dish. For the tomato purée, I blanch tomatoes and press them through a sieve. Since there is a lot of liquid, I knead half of it…

• ¥150

• Cook time 20 min

Corn Mousse, Sea Urchin and Chamomile Gelée

The corn mousse lets guests enjoy the sweetness of the corn in a refreshing way, through the fragrance of chamomile. We used soy milk rather than…

Softshell Turtle and Lotus Root Shinjo

The softshell turtle's simmering liquid is drawn out with sake and water for 30 minutes, skimming off the scum as it goes, then seasoning is added…

• Serves 20 · ¥6,000

• Cook time 1 hr

Young Chicken in Milky White Sauce

Young chicken, steamed and pan-fried, in milky white sauce: steaming the chicken alone wouldn't feel like much of a change, so after steaming it I…

• ¥145

• Cook time 40 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

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

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