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Chicken Breast in Sesame Vinegar Dressing

Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Sawani Wan

This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Saffron-Style Clear Soup

This is the clear-soup course: a saffron-style preparation. Our head chef, Komatsuzaki, used to serve this in a soup bowl, but I made it in a small…

• ¥930

• Cook time 30 min

Small Tilefish Checkerboard Roll

This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…

• ¥1,200

• Cook time 1 hr

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More

The vinegared course consists of red-and-white namasu and Yōrō tofu. For the Yōrō tofu, mountain yam trimmings are pressed through a fine sieve…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Two-Color Asparagus Jelly, Swimming Crab and Lotus Root Tofu, Filefish Liver

Today's menu includes a good many dishes we regularly serve, but I also draw plenty of ideas from Western and Chinese cooking. Let's start with the…

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…

Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

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

Yellowtail Sesame Hot Pot

This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…

Naruto-style deep-fried beltfish, mantis shrimp bundled like firewood, edamame mixed fritter

This is the deep-fried course. For the edamame kakiage: edamame beans with their thin skins removed are bound together in a light batter and…