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Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr

Matsuyama Sea Bream Chimaki

This is the rice course, created through creative work with bamboo shoot. Matsuyama sea bream rice is a dish that pairs sea bream caught in the Seto…

• Serves 3 · ¥2,240

• Cook time 5 hr

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…

Yonezawa carp, promoted by Lord Uesugi Yōzan — carp umani

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Signature taro-and-beef hot pot

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