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Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…

Usu-Daikon, Mochi-Kabu, Duck Jibu-Ni, Kuruma Prawn

The mortar-cut daikon is made by hollowing out daikon into a round mortar shape. For the duck jibu-ni, we chop the duck and simmer it in a jibu-ni…

Fat greenling kuzu-steamed and yuba tofu

For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…

Saimaki Prawn Five-Color Roll

This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…

• Serves 1 · ¥200

• Cook time 30 min

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Thin-sliced layered turnip, carrot

This is the simmered course. For the roe-bearing ayu arima-ni — simmered with whole sanshō peppercorns in the style associated with Arima — the…

Abalone, abalone-liver fish-paste dumpling

This is the soup-bowl course. As star fruit was not available, white melon cut into star shapes was used on top instead.

Tennoji turnip and herring simmered in a checkerboard pattern, crane's-egg taro, sunrise-cut carrot, squid simmered with egg yolk, Japanese parsley bound with egg

This is the simmered course. Around the Tennoji turnip and herring, we bake a mixture of raw fish paste and egg like a kasutera (sponge cake), then…

Pounded scallop dumpling in clear soup

The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…

Horse mackerel, Hakata-style layered pressed preparation

This is appetizer four (Hagi). For the horse mackerel Hakata-oshi, we use watermelon radish. Using Kyoto carrot brings out a beautiful red, but…

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Fresh Pea Purée, Bamboo Shoot Hiryozu

This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…

Red seabream matsukawa-style shinjo

This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.

Alfonsino Hakata-style simmered, ginger-simmered ark shell, chrysanthemum-cut kabocha, and more

Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…

Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Pufferfish milt pureed soup

This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…