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Wind-Dried Broadbanded Thornyhead, Charcoal-Grilled, Sous-Vide Wagyu Sirloin, Curry-Flavored Miso-Marinated Oyster, Sweet-Vinegar Pickled Red Turnip and Snow-Cracked Lotus Root, Lily Bulb Oribe Chakin, Bottarga and Daikon Mochi, Saikyo-Miso-Marinated Cream Cheese

This is the grilled hassun course (assorted grilled items). For the wind-dried kichiji charcoal-grilled, I rinse the kichiji, soak it for about an…

• ¥1,500

• Cook time 40 min

Rolled yellowtail namasu, horse meat wrapped in yuba, taro and mentaiko naruto-roll, chicken liver, cheese, and foie gras terrine in red wine, autumn-leaf tofu, mochi ginkgo nut, fig hakata terrine

These are the appetizers. For the rolled yellowtail namasu, I chop dried persimmon with a knife, knead it by hand, and bind it with a small amount of…

Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi

For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…

Persimmon and turnip in a binro-style dressing, kabosu-shell cup with seared kombu-cured pufferfish, chestnut-burr mound of white-puffed deep-fried sweet chestnut paste, crab cake baked with a poppy-seed-studded cracked top, roe-bearing ayu kelp roll, stone-wall-arranged yam bulbils, skewered

For the appetizer's seared kombu-cured fugu, I take fugu that has been kombu-cured in the usual way, sear the surface, and serve it together with a…

Layered Seafood Treasures

A repeat-visit dish for guests in their twenties and thirties The satisfying bite and flavor changes only seafood can give Given this theme, I first…

• Serves 1 · ¥800

• Cook time 40 min

Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu

When folding the grated turnip into the meringue, it's important not to overmix — I think it's best to fold it in loosely, leaving the fluffy texture…

Deep-Fried Conger Eel with Burdock and Yuba

The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 min

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Autumn Brocade Sashimi

This is an o-tsukuri, sashimi course, whose presentation and manner of serving I have worked to refine. I used an enzyme called transglutaminase…

• Serves 1 · ¥658

• Cook time 3 hr

Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Shimanto River Region

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Steamed Monkfish Liver, Yuzu-An Style; Walnut Tofu; Persimmon and Pear with Omi Konjac, Rikyū-fu and Ricotta

This is the appetizer course. Ideally, monkfish liver is best served simply steamed, but after two or three days its fattiness starts to smell, so at…

Taro Dumpling in Happō-Dashi Ankake Sauce

Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr

Pike conger peony

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥300

• Cook time 40 min

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min