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Asuka Udon

The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…

Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps

For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…

Rainbow trout and sea urchin, grilled on a cedar plank

Lotus root puree soup, fried summer vegetables

Doyo-season shijimi clams grilled Mikawa-style, ginkgo-filled pancake confection

For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Salted fish-innards rolled omelette

This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…

Tilefish steamed in autumn-brocade style

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Yuba-draped dressed dish

As for the hagoromo-ae in the chopstick-opening course: very delicious sashimi-grade yuba is now commercially available, so I keep the dressing…

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Bite-sized millet okowa

Stuffed Kabocha Squash

Deep-fried Japanese flying squid with dried shiso powder

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Shimane fan lobster, novelty deep-fry; ginkgo nut crystal-fry

This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…

Eggplant Stuffed Two Ways, Deep-Fried

For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…

Sea cucumber, loose-fried

Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…

Crab bountiful-harvest-style deep-fry; autumn assortment

For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…

Miyama-style fish steamed under grated turnip

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…