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Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Abalone cooked with its own liver

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Country-Style Daikon

This simmered dish of country-style daikon is a standard item on our menu. Adding extra bonito flakes would also work, but instead, after letting the…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Koshu simmered abalone, pumpkin steamed glutinous rice

This is the palate-refresher course (shinogi). For the Koshu nigai and pumpkin okowa, since Yamanashi is also famous for kabocha squash, I made the…

Golden-Baked Abalone in Butter

For the grilled course, I deliberately titled it 'Learning from the Old to Know the New.' The golden-baked abalone in butter and the umeboshi carrot…

Blanched pike conger, salt-steamed abalone

This is the final additional course. For the hamo otoshi, I make hone-kiri cuts in the hamo and give it a quick blanch. The abalone is wrapped in…

Abalone simmered until tender, paddy-grown Japanese parsley grilled with pine nuts, assorted spring wild greens, grilled young sweetfish with vinegar dressing, deep-fried and simmered sea bream roe

The first course is abalone simmered until tender. It's a standard dish, but abalone really is the thing for summer. I didn't discard the innards --…

Ceremonial stretched dried abalone

For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…

Abalone Jinda-Mushi with Kumquat

For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Okara salad

Iwaki shellfish bake, sea bream and burdock root roll, abalone and sea urchin grill

All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…

• ¥345

• Cook time 30 min

Abalone Enoshima-fry

This is a deep-fried dish. For the abalone Enoshima-fry, I slice the abalone lengthwise into long pieces so that when cooked, it curls around to…

Snowflake-grilled dish

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Water shield in clear spring water

Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.